Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets - Concepedia

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Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets

86

Citations

9

References

2000

Year

Vaishali Agte, Kirtan Tarwadi, Sangeeta S Mengale, Shashi Chiplonkar

Journal of Food Composition and Analysis

NutritionNutrient BioavailabilityVegetarian DietsNutritive ValueAgricultural EconomicsPlant-based NutritionNatural SourcesPublic HealthFood ComponentMicronutrientsEight MicronutrientsVegetable Production

References

	Year	Citations

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