Retention of carotenoids in biofortified maize flour and β‑cryptoxanthin-enhanced eggs after household cooking
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
American Chemical Society
2017
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171070 |
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