Search Results - "Minatel, I.O."

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    Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.) by Borges, C.V., Minatel, I.O., Amorim, E.P., Belin, M.A.F., Gomez-Gomez, H.A., Correa, C.R., Lima, G.P.P.

    Published in Food research international (01-10-2019)
    “…In bananas, the major carotenoids are α- and β-carotene, which give this fruit great potential in biofortification programs. The carotenoid content in pulp and…”
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    Journal Article