Kamila de Almeida Monaco - JoVE Visualize

Showing results (1-10 of 1) with videos related to

Pageof 1

Sort By:

International Journal of Food Sciences and Nutrition|May 16, 2017

Cooking processes increase bioactive compounds in organic and conventional green beansGiuseppina Pace Pereira Lima, Sergio Marques Costa, Kamila de Almeida Monaco, et al.

Pageof 1

Showing results (1-10 of 1) with videos related to

Sort By:

Pageof 1

International Journal of Food Sciences and Nutrition|May 16, 2017

Cooking processes increase bioactive compounds in organic and conventional green beansGiuseppina Pace Pereira Lima, Sergio Marques Costa, Kamila de Almeida Monaco, et al.

Pageof 1