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1 Ergebnisse
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Influence of cooking conditions on carotenoid content and s..:
Díaz Gómez, Joana
;
Ramos Girona, Antonio J
;
Zhu, Changfu
..
Versió postprint del document publicat a: https://doi.org/10.1007/s11130-017-0604-7. , 2018
Link:
http://hdl.handle.net/10459.1/62952
RT Journal T1
Influence of cooking conditions on carotenoid content and stability in porridges prepared from high-carotenoid maize
UL https://suche.suub.uni-bremen.de/peid=base-ftunivlleida:oai:repositori.udl.cat:10459.1_62952&Exemplar=1&LAN=DE A1 Díaz Gómez, Joana A1 Ramos Girona, Antonio J A1 Zhu, Changfu A1 Martín Belloso, Olga A1 Soliva-Fortuny, Robert PB Springer YR 2018 K1 Carotenoids K1 Food processing K1 Biofortification K1 Metabolic engineering JF Versió postprint del document publicat a: https://doi.org/10.1007/s11130-017-0604-7 LK http://hdl.handle.net/10459.1/62952 DO http://hdl.handle.net/10459.1/62952 SF ELIB - SuUB Bremen
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