INFLUENCE OF DIFFERENT COOKING METHODS IN TOTAL CAROTENOIDS CONTENTS, α- AND β-CAROTENE AND cis-β-CAROTENE ISOMERS IN PUMPKIN (Cucurbita moschata Duch.)
Bioactive Compounds and Functional Foods
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42980
XVI World Congress of Food Science and Technology - IUFoST
ISSN: 2304-7992