Borges, C. [., Minatel, I. O. [., Amorim, E. P., Belin, M. A. F. [., Gomez-Gomez, H. A., Correa, C. R. [., & Lima, G. P. P. [. (2019). Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.).

Borges, C. [UNESP], I. O. [UNESP] Minatel, E. P. Amorim, M. A. F. [UNESP] Belin, H. A. Gomez-Gomez, C. R. [UNESP] Correa, and G. P. P. [UNESP] Lima. Ripening and Cooking Processes Influence the Carotenoid Content in Bananas and Plantains (Musa Spp.). 2019.

Borges, C. [UNESP], et al. Ripening and Cooking Processes Influence the Carotenoid Content in Bananas and Plantains (Musa Spp.). 2019.