Cite
HARVARD Citation
Borges, C. et al. (2019). Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.). Food research international. pp. 129-136. [Online].
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Borges, C. et al. (2019). Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.). Food research international. pp. 129-136. [Online].