Influence of different cooking methods in total carotenoids contents, a- and B-carotene and cis-B-carotene isomers in pumpkin (Cucurbita moschata Duch.).

Influence of different cooking methods in total carotenoids contents, a- and B-carotene and cis-B-carotene isomers in pumpkin (Cucurbita moschata Duch.).

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Bibliographic Details
Main Authors: RIBEIRO, E. M. G., SMIDERLE, L. A. S. M., CARVALHO, L. M. J. de, CARDOSO, F. S. N., DEODORO, I. N., GOMES, P. B., CARVALHO, J. L. V. de, PACHECO, S., RAMOS, S.
Other Authors: EDIANE M. G. RIBEIRO, UFRJ; LARA A. S. M. SMIDERLE, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; FLAVIO S. N. CARDOSO, UFRJ; ISABELLA N. DEODORO, UFRJ; PATRÍCIA B. GOMES, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; SIDNEY PACHECO, CTAA; SEMIRAMIS RABELO RAMALHO RAMOS, CPATC.
Format: Separatas biblioteca
Language:English
eng
Published: 2012-10-16
Subjects:Cozimento., Abóbora, Carotenóide.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/936742
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/936742

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