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α-Carotene and β-Carotene Content in Raw and Cooked Pulp of Three Mature Stage Winter Squash “Type Butternut”
Winter squash “type butternut” is harvested in physiological ripening for better commercial distribution, when sensory and/or nutritional quality is not optimum for consumption. The objective of this study was to quantify the content of α-carotene, β-carotene, color and dry matter in the pulp of raw...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224544/ https://www.ncbi.nlm.nih.gov/pubmed/28231218 http://dx.doi.org/10.3390/foods4030477 |