Bioacessibility of beta-cryptoxanthin vs beta-carotene from major food contributor...
Food product development with high bioavailability of carotenoids from Brazilian n...
Functional properties of the oil extracted from seeds of fruit of Brazilian Cerrado
Physiological and physico-chemical characteristics of five new loquat (Eriobrotrya...
Antioxidants during post-harvest of bananas and platains and after thermal processing
Nutritional and bioactive compounds in jurubeba after heat treatment