Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils4
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| Veröffentlicht in: | The Journal of nutrition 2012-12, Vol.142 (12), p.2097-2104 |
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| container_end_page | 2104 |
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| container_issue | 12 |
| container_start_page | 2097 |
| container_title | The Journal of nutrition |
| container_volume | 142 |
| creator | Bresnahan, Kara A. Arscott, Sara A. Khanna, Harjeet Arinaitwe, Geofrey Dale, James Tushemereirwe, Wilberforce Mondloch, Stephanie Tanumihardjo, Jacob P. De Moura, Fabiana F. Tanumihardjo, Sherry A. |
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| doi_str_mv | 10.3945/jn.112.167544 |
| format | Article |
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| ispartof | The Journal of nutrition, 2012-12, Vol.142 (12), p.2097-2104 |
| issn | 0022-3166 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| title | Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils4 |
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