Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour

Pumpkin flour is a processed product high in carotenoids and a good source of nutrients. This nutritional content of pumpkin flour was considered to be influenced by the fruit maturity stage. Therefore, this research aimed to evaluate pumpkin flour's chemical properties, bioactive components, and a...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Siti Nurdjanah, Nurbaiti Nurbaiti, Sussi Astuti, Tanto Pratondo Utomo, Sartika Dewi
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2023-09-01
Σειρά:	Jurnal Teknologi & Industri Hasil Pertanian
Θέματα:	antioxidant activity bioactive components maturity stage pumpkin flour
Διαθέσιμο Online:	https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/7470
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