Cremasco, C. P., L. Ohara, L. R. A. Gabriel Filho, M. P. B. Garcia, N. Macini, F. F. Putti, and F. L. Caneppele. “USE OF ORGANIC VEGETABLES IN TYPICAL DISHES OF JAPANESE CUISINE”. Brazilian Journal of Biosystems Engineering 9, no. 1 (March 31, 2015): 11–20. Accessed July 12, 2025. http://seer.tupa.unesp.br/index.php/BIOENG/article/view/236.