Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours
- DOI
- 10.3390/foods14234048
- Published
- 2025-11-26
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods14234048,
title = {Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours},
author = {Edith Agama-Acevedo and Ana L. Solis-Mariano and Sherlin M. Altamirano-Monico and Vareska L. Zárate-Córdova and Luis A. Bello-Perez},
year = {2025},
journal = {Foods},
doi = {10.3390/foods14234048},
url = {https://doi.org/10.3390/foods14234048}
}RIS
TY - JOUR TI - Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours AU - Edith Agama-Acevedo AU - Ana L. Solis-Mariano AU - Sherlin M. Altamirano-Monico AU - Vareska L. Zárate-Córdova AU - Luis A. Bello-Perez PY - 2025 JO - Foods DO - 10.3390/foods14234048 UR - https://doi.org/10.3390/foods14234048 ER -
APA
Agama-Acevedo, E., Solis-Mariano, A. L., Altamirano-Monico, S. M., Zárate-Córdova, V. L., & Bello-Perez, L. A. (2025). Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours. Foods. https://doi.org/10.3390/foods14234048
Source records
- crossref · retrieved 2026-09-27T05:57:10.949Z