Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease

Martínez-Pineda, Montserrat Yagüe-Ruiz, Cristina Caverni-Muñoz, Alberto Vercet-Tormo, Antonio Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease

Nefrología (Badalona)

10.1016/j.nefroe.2016.03.009 2016

2016