Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease
| Autor: | Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio |
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| Zdroj: | In NEFROLOGIA (English Edition) July-August 2016 36(4):427-432 |
| Databáze: | ScienceDirect |
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