Cooking processes increase bioactive compounds in organic and conventional green beans
| Image |  |
|---|---|
| Description | scientific article published on 15 May 2017 |
| Author/s |
author: Camila Renata Corrêa Maíra Rodrigues Uliana Fabio Vianello Giuseppina Lima |
| Publication date | May 15, 2017 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |