Impact of genotype and cooking styles on the content, retention and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil

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dc.creatorBerni, Paulo
dc.creatorChitchumroonchokchai, Chureeporn
dc.creatorCanniatti-Brazaca, Solange G.
dc.creatorDe Moura, Fabiana F.
dc.creatorFailla, Mark L.
dc.date2014
dc.date2024-08-01T02:49:32Z
dc.date2024-08-01T02:49:32Z
dc.date.accessioned2026-06-27T15:31:22Z
dc.identifierhttps://hdl.handle.net/10568/149558
dc.identifier.urihttp://hdl.handle.net/123456789/106823
dc.languageen
dc.publisherAmerican Chemical Society
dc.rightsLimited Access
dc.sourceBerni, Paulo; Chitchumroonchokchai, Chureeporn; Canniatti-Brazaca, Solange G.; De Moura, Fabiana F. and Failla, Mark L. 2014. Impact of genotype and cooking styles on the content, retention and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil. Journal of Agricultural and Food Chemistry 62(28): 6677-6686. https://doi.org/10.1021/jf5018302
dc.subjectbiofortification
dc.subjectplant breeding
dc.subjecttrace elements
dc.subjectcassava
dc.subjectcarotenes
dc.titleImpact of genotype and cooking styles on the content, retention and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil
dc.typeJournal Article

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