Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains.
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DOI: 10.1016/j.foodres.2020.109061
Abstract: Genotypes of bananas and plantains have been studied for biofortification purposes, mainly due to content of resistant starch (RS) and polyphenols. This study aims to identify banana and plantain genotypes with a high content of… read more here.
Keywords: bananas plantains; cooking bananas; phenolic compounds; resistant starch ... See more keywords