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

por de Castro, Neide Torres, de Alencar, Ernandes Rodrigues, Zandonadi, Renata Puppin, Han, Heesup, Raposo, António, Ariza-Montes, Antonio, Araya-Castillo, Luis, Botelho, Raquel Braz Assunção
Publicado 2021