Pereira, Elenilda, Lucia Carvalho, Gisela Dellamora-Ortiz, Flávio Cardoso, and José Carvalho. 2016. “Effect of Different Home-Cooking Methods on the Bioaccessibility of Zinc and Iron in Conventionally Bred Cowpea (<em>Vigna Unguiculata L.</Em&gt; Walp) Consumed in Brazil”. Food & Nutrition Research 60 (March). https://doi.org/10.3402/fnr.v60.29082.