Evaluation of the potential of squash pumpkin by-products...

Journal of Food Science and Technology 2015 / 2 Vol. 52; Iss. 2

Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds

Saavedra, M. J., Aires, A., Dias, C., Almeida, J. A., De Vasconcelos, M. C. B. M., Santos, P., Rosa, E. A.
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Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-013-1089-5
Date:
February, 2015
File:
PDF, 254 KB
english, 2015
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