Bioaccessibility of provitamin A carotenoids in orange-fleshed pumpkins using the coupled In vitro digestion/ Caco-2 cell model.
Bioaccessibility of provitamin A carotenoids in orange-fleshed pumpkins using the coupled In vitro digestion/ Caco-2 cell model.
Author(s): CARVALHO, L. M. J. de; RIBEIRO, E. M. G.; CHITCHUMROONCHOKCHAI, C.; FAILLA, M. L.; CARVALHO, J. L. V. de
Summary: The aim of this study was to evaluate the effects of cooking styles on the bioacessibility of BC in pumpkin.
Publication year: 2014
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Abóbora, Betacaroteno, Bioacessibilidade, Carotenóide, Provitamina A
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