Pereira, E. J., Carvalho, L. M. J., Dellamora-Ortiz, G. M., Cardoso, F. S. N., & Carvalho, J. L. V. (2016). Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil. Food Nutr Res.

Pereira, Elenilda J., Lucia M. J. Carvalho, Gisela M. Dellamora-Ortiz, Flávio S. N. Cardoso, und José L. V. Carvalho. "Effect of Different Home-cooking Methods On the Bioaccessibility of Zinc and Iron in Conventionally Bred Cowpea (Vigna Unguiculata L. Walp) Consumed in Brazil." Food Nutr Res 2016.

Pereira, Elenilda J., et al. "Effect of Different Home-cooking Methods On the Bioaccessibility of Zinc and Iron in Conventionally Bred Cowpea (Vigna Unguiculata L. Walp) Consumed in Brazil." Food Nutr Res 2016.