Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)
作者： Ralf M. Schweiggert , Ester Vargas , Jürgen Conrad , Judith Hempel , Claudia C. Gras
DOI: 10.1016/J.FOODCHEM.2016.01.038
关键词: Orange (colour) 、 Anacardium 、 Zeaxanthin 、 Anthocyanin 、 Chemistry 、 Food science 、 Lutein 、 Pigment 、 Botany 、 Provitamin a 、 Carotenoid
摘要: … According to the Food and Agriculture Organization of the United Nations (FAO), the world production of cashew nuts and apples in 2012 amounted to 4,152,315 and 2,001,301 metric …
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