Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp

LWT

Volumn 53, Issue 1, 2013, Pages 382-385

  Dini, Irene ^a   Tenore, Gian Carlo ^a   Dini, Antonio ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antioxidant activity; Cucurbita maxima; Phenols; Processing

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; PLANTS (BOTANY);

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CUCURBITA MAXIMA; DOMESTIC PROCESSING; INDUSTRIAL PROCESSING; POTENTIAL HEALTH; PROCESSING; PUMPKIN PULPS; TOTAL PHENOLIC CONTENT; WHITE WINES;

PHENOLS;

CUCURBITA MAXIMA;

EID: 84876726528     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.005     Document Type: Article

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