| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542228 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Pro-vitamin carotenes had relatively higher retentions in pumpkin purees. ⺠Low concentrations of cis-isomers of β-carotene are present in pumpkin purees. ⺠Xanthophylls are affected during processing and storage of the pumpkin purees.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
João Gustavo Provesi, Carolinne Odebrecht Dias, Edna Regina Amante,