Nutritional Evaluation of Traditional Portuguese Recipes from Three Different Regions: A Contribution to Food Composition Databases.

Lourenço M, Pereira P, Neves M, Bicho M, Valente A

DOI: 10.3390/nu18152486
Published: 2026 Aug 1
Container: Nutrients
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/nu18152486,
  title = {Nutritional Evaluation of Traditional Portuguese Recipes from Three Different Regions: A Contribution to Food Composition Databases.},
  author = {Lourenço M and Pereira P and Neves M and Bicho M and Valente A},
  year = {2026},
  journal = {Nutrients},
  doi = {10.3390/nu18152486},
  url = {https://doi.org/10.3390/nu18152486}
}

RIS

TY  - JOUR
TI  - Nutritional Evaluation of Traditional Portuguese Recipes from Three Different Regions: A Contribution to Food Composition Databases.
AU  - Lourenço M
AU  - Pereira P
AU  - Neves M
AU  - Bicho M
AU  - Valente A
PY  - 2026
JO  - Nutrients
DO  - 10.3390/nu18152486
UR  - https://doi.org/10.3390/nu18152486
ER  -

APA

M, L., P, P., M, N., M, B., & A, V. (2026). Nutritional Evaluation of Traditional Portuguese Recipes from Three Different Regions: A Contribution to Food Composition Databases.. Nutrients. https://doi.org/10.3390/nu18152486

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pubmed · retrieved 2026-09-25T08:25:02.625Z