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Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil / Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil

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Titel: Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil / Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
Autoren: Pereira, Elenilda J, Carvalho, Lucia M J, Dellamora-Ortiz, Gisela M, Cardoso, Flavio S N, Carvalho, Jose L.V, Viana, Daniela S, Freitas, Sidinéa C, Rocha, Maurisrael M
Quelle: Food and Nutrition Research. 58(20694):1
Datenbank: SveMed+
Beschreibung
ISSN:16546628
DOI:10.3402/fnr.v58.20694