Berni, Paulo 
; Chitchumroonchokchai, Chureeporn ; Canniatti-Brazaca, Solange Guidolin ; De Moura, Fabiana F; Failla, Mark L
Fonte: Plant Foods for Human Nutrition. Unidade: ESALQ
Assuntos: BATATA-DOCE, CAROTENOIDES, COZIMENTO, DIGESTÃO, PROCESSAMENTO DE ALIMENTOS, VITAMINA A
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BERNI, Paulo et al. Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam). Plant Foods for Human Nutrition, v. 70, p. 1-8, 2015Tradução . . Disponível em: https://doi.org/10.1007/s11130-014-0458-1. Acesso em: 01 dez. 2025.APA
Berni, P., Chitchumroonchokchai, C., Canniatti-Brazaca, S. G., De Moura, F. F., & Failla, M. L. (2015). Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam). Plant Foods for Human Nutrition, 70, 1-8. doi:10.1007/s11130-014-0458-1NLM
Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, De Moura FF, Failla ML. Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam) [Internet]. Plant Foods for Human Nutrition. 2015 ; 70 1-8.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1007/s11130-014-0458-1Vancouver
Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, De Moura FF, Failla ML. Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam) [Internet]. Plant Foods for Human Nutrition. 2015 ; 70 1-8.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1007/s11130-014-0458-1
