| Página principal > Artículos > Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease > BibTeX |
@article{Martínez-Pineda:97373,
author = "Martínez-Pineda, Montserrat and Yagüe-Ruiz, Cristina and
Caverni-Muñoz, Alberto and Vercet-Tormo, Antonio",
title = "{Reduction of potassium content of green bean pods and
chard by culinary processing. Tools for chronic kidney
disease}",
year = "2016",
}