AKTAŞ, N.; ÇAKIROĞLU, F. P. The Effects Of Dıfferent Methods Of Preparatıon and Cookıng On The Nıtrate and Nıtrıte Contents Of Spınach. Journal of Nutrition and Dietetics, [S. l.], v. 22, n. 1, p. 59–68, 1993. Disponível em: https://beslenmevediyetdergisi.org/index.php/bdd/article/view/624. Acesso em: 22 jul. 2024.