Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.)
Cristine Vanz Borges(University Alto Vale do Rio do Peixe), Giuseppina Pace Pereira Lima(Universidade Estadual Paulista (Unesp)), Igor Otávio Minatel, Matheus Antônio Filiol Belin(Universidade Estadual Paulista (Unesp)), Héctor Alonzo Gómez Gómez, Camila Renata Corrêa(Universidade Estadual Paulista (Unesp)), Édson Perito Amorim(Universidade Federal do Recôncavo da Bahia)
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