COŞANSU, S.; KIYMETLI, Özlem. Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 4, n. 11, p. 919–925, 2016. DOI: 10.24925/turjaf.v4i11.919-925.727. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/727. Acesso em: 3 may. 2024.