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. 2018 Oct 27;23(11):2791. doi: 10.3390/molecules23112791

Figure 4.

Figure 4

Bioaccessibility of β-carotene from cooked pumpkins: D/S, “Delica” steam-cooked; D/O, “Delica” oven-cooked; V/S, “Violina” steam-cooked; V/O, “Violina” oven-cooked.