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

by Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Raquel Braz Assunção Botelho
Published 2021-07-01