Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease

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Original article

Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica

Montserrat Martínez-Pinedaa, Cristina Yagüe-Ruiza, Alberto Caverni-Muñozb, Antonio Vercet-Tormoa,

Corresponding author

vercet@unizar.es

Corresponding author.

a Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte, Universidad de Zaragoza, Huesca, Spain

b Servicio de Nutrición y Dietética, Alcer Ebro, Zaragoza, Spain

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Article information

ISSN: 20132514
Original language: English

DOI:10.1016/j.nefroe.2016.03.009

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