Moreira, L. d. A. S., Jaeger de Carvalho, L. M., Cardoso, F. d. S. e. S. N., Dellamora Ortiz, G. M., Finco, F. D. B. A., & Viana de Carvalho, J. L. (2020). Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes. FapUNIFESP.
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Chicago Style (17th ed.) Citation
Moreira, Lara de Azevedo Sarmet, Lucia Maria Jaeger de Carvalho, Flávio da Silva e Souza Neves Cardoso, Gisela Maria Dellamora Ortiz, Fernanda Dias Bartolomeu Abadio Finco, and José Luiz Viana de Carvalho. Different Cooking Styles Enhance Antioxidant Properties and Carotenoids of Biofortified Pumpkin (Cucurbita Moschata Duch) Genotypes. FapUNIFESP, 2020.
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MLA (9th ed.) Citation
Moreira, Lara de Azevedo Sarmet, et al. Different Cooking Styles Enhance Antioxidant Properties and Carotenoids of Biofortified Pumpkin (Cucurbita Moschata Duch) Genotypes. FapUNIFESP, 2020.
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Warning: These citations may not always be 100% accurate.