Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/980866
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dc.contributor.authorPEREIRA, E. J.pt_BR
dc.contributor.authorCARVALHO, L. M. J.pt_BR
dc.contributor.authorDELLAMORA-ORTIZ, G. M.pt_BR
dc.contributor.authorCARDOSO, F. S. N.pt_BR
dc.contributor.authorCARVALHO, J. L. V.pt_BR
dc.contributor.authorVIANA, D. S.pt_BR
dc.contributor.authorFREITAS, S. C.pt_BR
dc.contributor.authorROCHA, M. M.pt_BR
dc.date.accessioned2014-04-08T22:58:19Z-
dc.date.available2014-04-08T22:58:19Z-
dc.date.created2014-02-21pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood & Nutrition Research, v. 58, 2014. 20694.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/980866pt_BR
dc.descriptionThis study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectFeijão-caupipt_BR
dc.titleEffects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2014-04-08T22:58:19Zpt_BR
dc.subject.thesagroAnemiapt_BR
dc.subject.thesagroFerropt_BR
dc.subject.thesagroZincopt_BR
riaa.ainfo.id980866pt_BR
riaa.ainfo.lastupdate2014-04-08pt_BR
dc.identifier.doihttp://dx.doi.org/10.3402/fnr.v58.20694pt_BR
dc.contributor.institutionELENILDA J. PEREIRA, UFRJ; LUCIA M. J. CARVALHO, UFRJ; GISELA M. DELLAMORA-ORTIZ, UFRJ; FLÁVIO S. N. CARDOSO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; DANIELA S. VIANA, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.pt_BR
Appears in Collections:Artigo em periódico indexado (CPAMN)

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