The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour
The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour
Authors
Keywords
Cucurbita moschata, Duch., Polyphenol, Antioxidant, Water holding, Oil binding
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