Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients
Author:
Funder
Regional Government from La Araucanía
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-021-00935-2.pdf
Reference35 articles.
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4. Gleeson M, Nieman DC, Pedersen BK (2004) Exercise, nutrition and immune function. J Sports 22:115–125. https://doi.org/10.1080/0264041031000140590
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