Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/995950
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dc.contributor.authorCARVALHO, L. M. J. dept_BR
dc.contributor.authorSMIDERLE, L. de A. S. M.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.contributor.authorCARDOSO, F. de S. N.pt_BR
dc.contributor.authorKOBLITZ, M. G. B.pt_BR
dc.date.accessioned2014-09-26T11:11:11Zpt_BR
dc.date.available2014-09-26T11:11:11Zpt_BR
dc.date.created2014-09-26pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 34, n. 2, p. 365-370, abr./jun. 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/995950pt_BR
dc.descriptionThe aim of this study was to assess the total carotenoid, a- and B-carotene, and 9 and 13-Z- B-carotene isomer contents in C. moschata after different cooking processes.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPró-vitamina Apt_BR
dc.subjectC moschatapt_BR
dc.subjectRefeições com abóborapt_BR
dc.subjectAlfacarotenopt_BR
dc.subjectBetacarotenopt_BR
dc.subjectIsômerospt_BR
dc.titleAssessment of carotenoids in pumpkins after different home cooking conditions.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-18T11:11:11Zpt_BR
dc.subject.thesagroAbóborapt_BR
dc.subject.thesagroCarotenóidept_BR
riaa.ainfo.id995950pt_BR
riaa.ainfo.lastupdate2016-02-18pt_BR
dc.identifier.doi10.1590/fst.2014.0058pt_BR
dc.contributor.institutionLUCIA MARIA JAEGER DE CARVALHO, UFRJ; LARA DE AZEVEDO SARMET MOREIRA SMIDERLE, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; FLAVIO DE SOUZA NEVES CARDOSO, UFRJ; MARIA GABRIELA BELLO KOBLITZ, UNIRIO.pt_BR
Appears in Collections:Artigo em periódico indexado (CTAA)

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