APA

Bresnahan K. A., Arscott S. A., Khanna H., Arinaitwe G., Dale J., Tushemereirwe W., Mondloch S., Tanumihardjo J. P., De Moura F. F. & Tanumihardjo S. A. (20130325). Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. : The Journal of nutrition.

Chicago

Bresnahan Kara A, Arscott Sara A, Khanna Harjeet, Arinaitwe Geofrey, Dale James, Tushemereirwe Wilberforce, Mondloch Stephanie, Tanumihardjo Jacob P, De Moura Fabiana F and Tanumihardjo Sherry A. 20130325. Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. : The Journal of nutrition.

Harvard

Bresnahan K. A., Arscott S. A., Khanna H., Arinaitwe G., Dale J., Tushemereirwe W., Mondloch S., Tanumihardjo J. P., De Moura F. F. and Tanumihardjo S. A. (20130325). Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. : The Journal of nutrition.

MLA

Bresnahan Kara A, Arscott Sara A, Khanna Harjeet, Arinaitwe Geofrey, Dale James, Tushemereirwe Wilberforce, Mondloch Stephanie, Tanumihardjo Jacob P, De Moura Fabiana F and Tanumihardjo Sherry A. Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. : The Journal of nutrition. 20130325.