Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root

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dc.creatorFailla, Mark L.
dc.creatorChitchumroonchokchai, Chureeporn
dc.creatorSiritunga, Dimuth
dc.creatorDe Moura, Fabiana F.
dc.creatorFregene, Martin
dc.creatorManary, Mark J.
dc.creatorSayre, Richard T.
dc.date2012-04-18
dc.date2024-10-01T13:55:38Z
dc.date2024-10-01T13:55:38Z
dc.date.accessioned2026-06-27T15:00:13Z
dc.identifierhttps://hdl.handle.net/10568/153108
dc.identifier.urihttp://hdl.handle.net/123456789/91762
dc.languageen
dc.publisherAmerican Chemical Society
dc.rightsLimited Access
dc.sourceFailla, Mark L.; Chitchumroonchokchai, Chureeporn; Siritunga, Dimuth; De Moura, Fabiana F.; Fregene, Martin; Manary, Mark J.; Sayre, Richard T. 2012. Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root. Journal of Agricultural and Food Chemistry 60(15): 3861-3866
dc.subjectcassava
dc.subjecttransgenic plants
dc.subjectbiofortification
dc.subjectgarri
dc.subjectcarotenoids
dc.subjectin vitro digestibility
dc.subjectbioavailability
dc.subjectepithelium
dc.titleRetention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root
dc.typeJournal Article

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Instituto Internacional de Investigación sobre Políticas Alimentarias (IFPRI)