Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains
Cristine Vanz Borges, Marcelo Maraschin, Daniela Sousa Coelho, Magali Leonel, Héctor Alonzo Gómez Gómez, Matheus Antônio Filiol Belin, Marla Sílvia Diamante, Édson Perito Amorim, Thiago Marcelo Ribeiro Gianeti, Gustavo R. Castro, Giuseppina Pace Pereira Lima
Topics & Concepts
StarchRipeningBiofortificationChemistryFood scienceResistant starchPolyphenolPulp (tooth)HorticultureBotanyAntioxidantBiologyMicronutrientBiochemistryOrganic chemistryMedicinePathologyBanana Cultivation and ResearchCassava research and cyanideBotanical Research and Applications