Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.)
| Autor: | Borges, C.V., Minatel, I.O., Amorim, E.P., Belin, M.A.F., Gomez-Gomez, H.A., Correa, C.R., Lima, G.P.P. |
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| Zdroj: | In Food Research International October 2019 124:129-136 |
| Databáze: | ScienceDirect |
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