Work

Negligible effect of cooking on nutritional value of Hadza tubers

Year: 2013

Type: other

Source: Max Planck Digital Library

Authors: Stephanie L. Schnorr, Koen Venema, Alyssa N. Crittenden, Amanda G. Henry

Institutions: Max Planck Society, Max Planck Institute for Evolutionary Anthropology

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W805014656

Cites: 7

Cited by:

Related to: 10