Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils

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dc.creatorBresnahan, Kara A.
dc.creatorArscott, Sara A.
dc.creatorKhanna, Harjeet
dc.creatorArinaitwe, Geofrey
dc.creatorDale, James
dc.creatorTushemereirwe, Wilberforce
dc.creatorMondloch, Stephanie
dc.creatorTanumihardjo, Jacob P.
dc.creatorDe Moura, Fabiana F.
dc.creatorTanumihardjo, Sherry A.
dc.date2012-12
dc.date2024-10-01T13:55:50Z
dc.date2024-10-01T13:55:50Z
dc.date.accessioned2026-06-27T15:12:33Z
dc.identifierhttps://hdl.handle.net/10568/153237
dc.identifier.urihttp://hdl.handle.net/123456789/97737
dc.languageen
dc.publisherElsevier
dc.rightsOpen Access
dc.sourceBresnahan, Kara A.; Arscott, Sara A.; Khanna, Harjeet; Arinaitwe, Geofrey; Dale, James; Tushemereirwe, Wilberforce; Mondloch, Stephanie; Tanumihardjo, Jacob P.; De Moura, Fabiana F.; Tanumihardjo, Sherry A. 2012. Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. Journal of Nutrition 142(12): 2097-2104
dc.subjectbananas
dc.subjectretinol
dc.subjectprovitamins
dc.titleCooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils
dc.typeJournal Article

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Instituto Internacional de Investigación sobre Políticas Alimentarias (IFPRI)