Accueil > articulos > 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", }