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

Bibliographic Details
Main Authors: Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora-Ortiz, Gisela M., Cardoso, Flávio S. N., Carvalho, José L. V., Viana, Daniela S., Freitas, Sidinea C., Rocha, Maurisrael M.
Format: Online
Language:English
Published: Co-Action Publishing 2014
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3926463/

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3926463/

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