Bresnahan, Kara A <br/><br/>
Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils.  [electronic resource] 

 -  The Journal of nutrition  Dec 2012 
 - 2097-104 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1541-6100 
<br/><br/><label>Standard No.: </label>10.3945/jn.112.167544  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Biological Availability<br/>Body Weight<br/>Carotenoids--pharmacokinetics<br/>Cooking<br/>Food, Fortified<br/>Gerbillinae<br/>Liver--metabolism<br/>Male<br/>Musa--chemistry<br/>Vitamin A--pharmacokinetics