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Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)

by Schweiggert, Ralf M, Ester VargasauthorCIGRAS, Universidad de Costa Rica, 2060 San Pedro, Costa Rica, Jrgen ConradauthorDepartment of Bioorganic Chemistry, Institute of Chemistry, University of Hohenheim, 70599 Stuttgart, Germany, Judith HempelauthorChair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany, Claudia C. GrasauthorChair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany, Jochen U. ZieglerauthorChair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany, Angelika MayerauthorChair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany, Vctor JimnezauthorCIGRAS, Universidad de Costa Rica, 2060 San Pedro, Costa RicaFood Security Center, University of Hohenheim, 70599 Stuttgart, Germany, Patricia EsquivelauthorSchool of Food Technology, Universidad de Costa Rica, 2060 San Pedro, Costa Rica, Reinhold CarleauthorChair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, GermanyKing Abdulaziz University, Faculty of Science, Biological Science Department, P. O. Box 80257, Jeddah 21589, Saudi Arabia
Year of Publication 2015
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