Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)

International Food Research Journal

Volumn 16, Issue 1, 2009, Pages 45-51

  Azizah, A H ^a   Wee, K C ^a   Azizah, O ^a   Azizah, M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant activity; beta carotene; boiling; lycopene; pumpkin; stir frying

Indexed keywords

CUCURBITA; CUCURBITA MOSCHATA;

EID: 59949101854     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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