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Effects of cooking on the phytochemical profile of breadfru..:
Pimenta do Nascimento, Talita
;
Barros Santos, Millena Cristina
;
Pimentel de Abreu, Joel
...
Journal of the Science of Food and Agriculture. 100 (2020) 5 - p. 1962-1970 , 2020
Link:
https://doi.org/10.1002/jsfa.10209
RT Journal T1
Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MSE
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.10209&Exemplar=1&LAN=DE A1 Pimenta do Nascimento, Talita A1 Barros Santos, Millena Cristina A1 Pimentel de Abreu, Joel A1 Lengruber Gonçalves Teixeira de Almeida, Iris A1 Barreto da Silva Feijó, Márcia A1 Junger Teodoro, Anderson A1 Simões Larraz Ferreira, Mariana A1 Cameron, Luiz Claudio A1 Bello Koblitz, Maria Gabriela PB Wiley YR 2020 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 100 IS 5 SP 1962 OP 1970 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.10209 DO https://doi.org/10.1002/jsfa.10209 SF ELIB - SuUB Bremen
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