Source: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Subjects: ALIMENTOS FORTIFICADOS, CAROTENOIDES, COZIMENTO, GENÓTIPOS, MANDIOCA
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BERNI, Paulo et al. 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. Journal of Agricultural and Food Chemistry, v. 62, p. 6647-6686, 2014Tradução . . Disponível em: https://doi.org/10.1021/jf5018302. Acesso em: 17 ago. 2024.APA
Berni, P., Chitchumroonchokchai, C., Canniatti-Brazaca, S. G., Moura, F. F. de, & Failla, M. L. (2014). 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. Journal of Agricultural and Food Chemistry, 62, 6647-6686. doi:10.1021/jf5018302NLM
Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, Moura FF de, Failla ML. 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 [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62 6647-6686.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1021/jf5018302Vancouver
Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, Moura FF de, Failla ML. 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 [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62 6647-6686.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1021/jf5018302