RENQVIST, U. H.; DE VREEZE, A. C.; EVENHUIS, B. The Effect of Traditional Cooking Methods on Carotene Content in Tropical Leafy Vegetables. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 15, n. 5, p. 154–158, 1978. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/12207. Acesso em: 8 nov. 2024.