1.
Renqvist UH, De Vreeze AC, Evenhuis B. The Effect of Traditional Cooking Methods on Carotene Content in Tropical Leafy Vegetables. IJND [Internet]. 1978 May 1 [cited 2024 May 1];15(5):154-8. Available from: https://informaticsjournals.com/index.php/ijnd/article/view/12207