Comparison of the total carotenoid contents in raw and cooked landrace pumpkin (C. moschata Duch.): preliminary study.

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dc.contributorLUCIA MARIA JAEGER DE CARVALHO, UFRJ; SÂMARA C. M. ASSUMPÇÃO, UFRJ; RAFAELA RAINHO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; MARILIA REGINI NUTTI, CTAA; SEMIRAMIS RABELO RAMALHO RAMOS, CPATC.
dc.creatorCARVALHO, L. M. J. de
dc.creatorASSUMPÇÃO, S. C. M.
dc.creatorRAINHO, R.
dc.creatorCARVALHO, J. L. V. de
dc.creatorNUTTI, M. R.
dc.creatorRAMOS, S. R. R.
dc.date2011-06-14T11:11:11Z
dc.date2011-06-14T11:11:11Z
dc.date2011-06-14
dc.date2011
dc.date2011-06-14T11:11:11Z
dc.date.accessioned2026-06-30T23:07:35Z
dc.identifierIn: INTERNATIONAL CIGR WORKSHOP ON FOOD SAFETY, 1., 2011, Dijon. Advances and trends: book of abstracts. Dijon: AgroSup Dijon, 2011. p. 93.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/891323
dc.identifier.urihttp://hdl.handle.net/123456789/374543
dc.languageeng
dc.rightsopenAccess
dc.subjectAbóbora cheirosa
dc.subjectCarotenóide
dc.subjectCocção
dc.subjectCucúrbita Moschata
dc.subjectCooking
dc.subjectCarotenoids
dc.titleComparison of the total carotenoid contents in raw and cooked landrace pumpkin (C. moschata Duch.): preliminary study.
dc.typeResumo em anais e proceedings

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