Nefrología (Badalona)

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

Martínez-Pineda

Montserrat

Yagüe-Ruiz

Cristina

Universidad de Zaragoza Caverni-Muñoz

Alberto

Vercet-Tormo

Antonio

Universidad de Zaragoza

2016

research-article