CAKIR, Muhammet Ali; HELVACIOGLU, Irem. Bioavailability and Health Effects of Some Carotenoids by Different Cooking Methods. International Journal of Gastronomy Research, [S. l.], v. 2, n. 2, p. 70–77, 2023. DOI: 10.56479/ipeak.2023.12181. Disponível em: https://gastronomyresearch.com/index.php/ijgr/article/view/31. Acesso em: 13 dec. 2024.