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Bioaccesibilidad de carotenoides y antocianinas en papas cocidas.

Bibliographic Details
Main Authors: Burgos, G., Munoa, L.P., Sosa, P., Felde, T. zum, Bonierbale, Merideth W., Díaz, M.
Format: Conference Paper
Language:Español
Published: 2014
Subjects:
potatoes
carotenoids
anthocyanins
cooking
Online Access:https://hdl.handle.net/10568/66509
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