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Antonio Vercet Tormo
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Antonio Vercet Tormo
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Antonio Vercet Tormo
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1
Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica
by
Montserrat Martínez-Pineda
,
Cristina Yagüe-Ruiz
,
Alberto Caverni-Muñoz
,
Antonio
Vercet
-
Tormo
Published 2016-07-01
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Article
2
Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease
by
Montserrat Martínez-Pineda
,
Cristina Yagüe-Ruiz
,
Alberto Caverni-Muñoz
,
Antonio
Vercet
-
Tormo
Published 2016-07-01
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Article
3
Impacto del consumo de alimentos ultraprocesados en la enfermedad renal crónica
by
Luis Miguel Lou Arnal
,
Antonio
Vercet
Tormo
,
Alberto Caverní Muñoz
,
Cristina Medrano Villarroya
,
Elena Lou Calvo
,
Paula Munguía Navarro
,
Alejandro Sanz París
Published 2021-09-01
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Article
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