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Journal: Foods, 2021
Volume: 10
Number: 1782

Article: Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids
Authors: by Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo and Raquel Braz Assunção Botelho
Link: https://www.mdpi.com/2304-8158/10/8/1782

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