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Impact of Genotype and Cooking Style on the Content, Retent..:
Berni, Paulo
;
Chitchumroonchokchai, Chureeporn
;
Canniatti-Brazaca, Solange G.
..
Journal of Agricultural and Food Chemistry. 62 (2014) 28 - p. 6677-6686 , 2014
Link:
https://doi.org/10.1021/jf5018302
RT Journal T1
Impact of Genotype and Cooking Style on the Content, Retention, and Bioacessibility of β-Carotene in Biofortified Cassava (Manihot esculenta Crantz) Conventionally Bred in Brazil
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf5018302&Exemplar=1&LAN=DE A1 Berni, Paulo A1 Chitchumroonchokchai, Chureeporn A1 Canniatti-Brazaca, Solange G. A1 De Moura, Fabiana F. A1 Failla, Mark L. PB American Chemical Society (ACS) YR 2014 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 62 IS 28 SP 6677 OP 6686 LK http://dx.doi.org/https://doi.org/10.1021/jf5018302 DO https://doi.org/10.1021/jf5018302 SF ELIB - SuUB Bremen
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