Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment-Reference-Cited by-同舟云学术

Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment

Published:2020-01-01 Issue:1 Volume:23 Page:1825-1833
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tejada Luis¹,Buendía-Moreno Laura¹^ORCID,Villegas Alba¹,Cayuela José M.¹,Bueno-Gavilá Estefanía¹,Gómez Pablo¹,Abellán Adela¹

Affiliation:

1. Department of Human Nutrition and Food Technology, Universidad Católica de Murcia UCAM, Campus de los Jerónimos, Guadalupe (Murcia), Spain

Funder

Instituto de Fomento de la Región de Murcia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1826512

Reference38 articles.

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3. González-Ramos, C.; Ensayo Comparativo De Cultivares De Calabacín Redondo (Cucurbita Pepo L.) Bajo Invernadero. Trabajo Final de Grado de Ingeniería Agrícola y del Medio Rural, Universidad de La Laguna, Santa Cruz de Tenerife, 2019, pp 1–155. https://riull.ull.es/xmlui/handle/915/16189.

4. The effect of cooking on the phytochemical content of vegetables

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