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Different cooking styles enhance antioxidant properties and..:
MOREIRA, Lara de Azevedo Sarmet
;
CARVALHO, Lucia Maria Jaeger de
;
CARDOSO, Flávio da Silva e Souza Neves
...
Food Science and Technology. 40 (2020) 2 - p. 302-306 , 2020
Link:
https://doi.org/10.1590/fst.39818
RT Journal T1
Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.39818&Exemplar=1&LAN=DE A1 MOREIRA, Lara de Azevedo Sarmet A1 CARVALHO, Lucia Maria Jaeger de A1 CARDOSO, Flávio da Silva e Souza Neves A1 ORTIZ, Gisela Maria Dellamora A1 FINCO, Fernanda Dias Bartolomeu Abadio A1 CARVALHO, José Luiz Viana de PB FapUNIFESP (SciELO) YR 2020 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 40 IS 2 SP 302 OP 306 LK http://dx.doi.org/https://doi.org/10.1590/fst.39818 DO https://doi.org/10.1590/fst.39818 SF ELIB - SuUB Bremen
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