Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils
Citation
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. 2012. Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. Journal of Nutrition 142(12): 2097-2104
Abstract/Description
Permanent link to cite or share this item
External link to download this item
Author ORCID identifiers
Fabiana F. De Moura https://orcid.org/0000-0001-8176-5352
Collections
Type
Review Status
Peer Review
Language
en
AGROVOC Keywords
Countries
Regions
Access Rights
Open Access