Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains
Cristine Vanz Borges(University Alto Vale do Rio do Peixe), Giuseppina Pace Pereira Lima(Universidade Estadual Paulista (Unesp)), Édson Perito Amorim(Universidade Federal do Recôncavo da Bahia), Marla Sílvia Diamante(Universidade Estadual Paulista (Unesp)), Magali Leonel(Universidade Estadual Paulista (Unesp)), Marcelo Maraschin(Morpho (United States)), Matheus Antônio Filiol Belin(Universidade Estadual Paulista (Unesp)), Thiago Marcelo Ribeiro Gianeti(Universidade Estadual Paulista (Unesp)), Gustavo R. Castro, Héctor Alonzo Gómez Gómez, Daniela Sousa Coelho(Universidade Federal de Santa Catarina)
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