Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds

In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential...

Descripción completa

Detalles Bibliográficos
Autores principales: Peng, Mengyao, Lu, Dan, Liu, Jie, Jiang, Bo, Chen, Jingjing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7988230/
https://www.ncbi.nlm.nih.gov/pubmed/33777995
http://dx.doi.org/10.3389/fnut.2021.647354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7988230/
https://www.ncbi.nlm.nih.gov/pubmed/33777995
http://dx.doi.org/10.3389/fnut.2021.647354

Ejemplares similares