TY  - JOUR 
T1  - Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products
JO  - Food Science and Technology
A1  - YANG, Dongmei
A1  - REN, Guoping
A1  - ZHU, Xingyi
SN  - 0101-2061
UL  - 10.1590/fst.45922
VL  - 42 
Y1  - 2022
PB  - Brazil 
ER  -