Total carotenoids pumpkin (C. moschata DUCH) of landraces after cooking: a preliminary study.
AUTOR(ES)
CARVALHO, L. M. J. de
FONTE
WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY
DATA DE PUBLICAÇÃO
2011
RESUMO
2010
ASSUNTO(S)
carotenóides abóbora cozimento
ACESSO AO ARTIGO
http://www.alice.cnptia.embrapa.br/handle/doc/876280Documentos Relacionados
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