de Castro, N.T.; de Alencar, E.R.; Zandonadi, R.P.; Han, H.; Raposo, A.; Ariza-Montes, A.; Araya-Castillo, L.; Botelho, R.B.A.
Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods 2021, 10, 1782.
https://doi.org/10.3390/foods10081782
AMA Style
de Castro NT, de Alencar ER, Zandonadi RP, Han H, Raposo A, Ariza-Montes A, Araya-Castillo L, Botelho RBA.
Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods. 2021; 10(8):1782.
https://doi.org/10.3390/foods10081782
Chicago/Turabian Style
de Castro, Neide Torres, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, and Raquel Braz Assunção Botelho.
2021. "Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids" Foods 10, no. 8: 1782.
https://doi.org/10.3390/foods10081782
APA Style
de Castro, N. T., de Alencar, E. R., Zandonadi, R. P., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L., & Botelho, R. B. A.
(2021). Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods, 10(8), 1782.
https://doi.org/10.3390/foods10081782