Carotenoids contents in pumpkins (Cucurbita Moschata) cooked in different cooking styles.

Carotenoids contents in pumpkins (Cucurbita Moschata) cooked in different cooking styles.

IUFoST. Ref. 746. 23 -27 oct. 2018. Was wone of the poster awardeees in IUFoST 2018. Was presented by Lucia Maria Jaeger de Carvalho.

Saved in:
Bibliographic Details
Main Authors: CARVALHO, L. M. J. de, SILVA, R. M., CUNHA, B., FERREIRA, F. M., LEAL, E. C., MACEDO, L. M. de, PACHECO, S., NASCIMENTO, L. da S. de M. do, SANTIAGO, M. C. P. de A., CARVALHO, J. L. V. de, RAMOS, S. R. R.
Other Authors: Lucia Maria Jaeger de Carvalho, UFRJ; Ramon M. Silva, UFRJ; Beatriz Cunha, UFRJ; Filipe M. Ferreira, UFRJ; Elisa C. Leal, UFRJ; Lucas Malvezzi de Macedo, UFRJ; SIDNEY PACHECO, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; Semíramis R. R. Ramos, UFRJ.
Format: Separatas biblioteca
Language:English
eng
Published: 2019-01-23
Subjects:Cucúrbita Moschata,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104678
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104678

Similar Items