1.
Cremasco CP, Ohara L, Gabriel Filho LRA, Garcia MPB, Macini N, Putti FF, Caneppele FL. USE OF ORGANIC VEGETABLES IN TYPICAL DISHES OF JAPANESE CUISINE . Braz J Biosyst Eng [Internet]. 2015 Mar. 31 [cited 2024 Nov. 22];9(1):11-20. Available from: https://seer.tupa.unesp.br/index.php/BIOENG/article/view/236