Carotenoid and phenolic compound profiles of cooked pulps of orange and yellow peach palm fruits (Bactris gasipaes) from the Brazilian Amazonia

Publication date: Available online 2 March 2021Source: Journal of Food Composition and AnalysisAuthor(s): Renan Campos Chisté, Evellyn Laís Neves Costa, Sara Fonseca Monteiro, Adriana Zerlotti Mercadante
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research