Pereira, E. J., Carvalho, L. M. J., Dellamora Ortiz, G. M., Cardoso, F. S. N., Carvalho, J. L. V., Viana, D. S., . . . Rocha, M. M. (2014). Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil. Swedish Nutrition Foundation.
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Chicago Style (17th ed.) Citation
Pereira, Elenilda J., Lucia M. J. Carvalho, Gisela Maria Dellamora Ortiz, Flávio S. N. Cardoso, José L. V. Carvalho, Daniela S. Viana, Sidinea C. Freitas, and Maurisrael M. Rocha. Effects of Cooking Methods on the Iron and Zinc Contents in Cowpea (Vigna Unguiculata) to Combat Nutritional Deficiencies in Brazil. Swedish Nutrition Foundation, 2014.
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MLA (9th ed.) Citation
Pereira, Elenilda J., et al. Effects of Cooking Methods on the Iron and Zinc Contents in Cowpea (Vigna Unguiculata) to Combat Nutritional Deficiencies in Brazil. Swedish Nutrition Foundation, 2014.
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Warning: These citations may not always be 100% accurate.