Influência do tempo de cocção nos teores de carotenóides totais de cinco variedades de pupunhas (Bactris gasipaes kunth)

Amorim, Danyelly Silva; Amorim, Isabelly Silva; Monteiro, Jamille de Sousa; Martins, Ingryd Rodrigues; Sena, Kássia Rodrigues da Costa; Sousa, Marcos Daniel das Neves; Rodrigues, Maria Renara Alves; Araújo, Francisca Mariane Martins; Pelais, Ana Carla Alves

doi:10.36229/978-65-5866-031-6.cap.04

Ciência E Tecnologia Dos Alimentos – Volume 9 2020

DOI: 10.36229/978-65-5866-031-6.cap.04

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Influência do tempo de cocção nos teores de carotenóides totais de cinco variedades de pupunhas (Bactris gasipaes kunth)

Danyelly Silva Amorim¹,

Isabelly Silva Amorim²,

Jamille de Sousa Monteiro³

et al.

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Influência do tempo de cocção nos teores de carotenóides totais de cinco variedades de pupunhas (Bactris gasipaes kunth)

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