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Journal: Foods, 2020
Volume: 9
Number: 599
599
Article: Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties
Authors: by José Arias-Rico, Francisco Jesús Macías-León, Ernesto Alanís-García, Nelly del Socorro Cruz-Cansino, Osmar Antonio Jaramillo-Morales, Rosario Barrera-Gálvez and Esther Ramírez-Moreno
Link: https://www.mdpi.com/2304-8158/9/5/599

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