Carotenoid and phenolic compound profiles of cooked pulps of orange and yellow peach palm fruits (Bactris gasipaes) from the Brazilian Amazonia
Renan Campos Chisté, Evellyn Laís Neves Costa, Sara Fonseca Monteiro, Adriana Zerlotti Mercadante
Topics & Concepts
Orange (colour)CarotenoidPalmBotanyHorticulturePulp (tooth)Food scienceLuteinBiologyChemistryPhysicsMedicinePathologyQuantum mechanicsCassava research and cyanideAntioxidant Activity and Oxidative StressBotanical Research and Applications