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Domestic cooking practices influence the carotenoid and toc..:
Diamante, Marla Silvia
;
Vanz Borges, Cristine
;
Minatel, Igor Otavio
...
Food Chemistry. 340 (2021) - p. 127901 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.127901
RT Journal T1
Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127901&Exemplar=1&LAN=DE A1 Diamante, Marla Silvia A1 Vanz Borges, Cristine A1 Minatel, Igor Otavio A1 Jacomino, Angelo Pedro A1 Basílio, Leticia Silva Pereira A1 Monteiro, Gean Charles A1 Corrêa, Camila Renata A1 de Oliveira, Rogerio Antônio A1 Pace Pereira Lima, Giuseppina PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 340 SP 127901 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127901 DO https://doi.org/10.1016/j.foodchem.2020.127901 SF ELIB - SuUB Bremen
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