Evaluation of the Potential of Squash Pumpkin By-Products (Seeds and Shell) as Sources of Antioxidant and Bioactive Compounds

AuthID
 P-008-R5S
7
Author(s)
Tipo de Documento
Article
Year published
2015
Publicado
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 52, Número: 2, Páginas: 1008-1015 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-84922835785
Wos: WOS:000351878600040
Source Identifiers
ISSN: 0022-1155
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