Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids

AuthID
 P-00V-CAY
8
Author(s)
De Castro, NT
·
De Alencar, ER
·
Zandonadi, RP
·
Han, H
·
Ariza Montes, A
·
Araya Castillo, L
·
Botelho, RBA
Tipo de Documento
Article
Year published
2021
Publicado
in FOODS
Volume: 10, Número: 8, Páginas: 1782 (12)
Indexing
Wos®
Crossref®11
Google Scholar®
Publication Identifiers
Wos: WOS:000689118700001
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