Quality assessment and variety classification of seed‐used pumpkin by‐products: Potential values to deep processing-Reference-Cited by-同舟云学术

Quality assessment and variety classification of seed‐used pumpkin by‐products: Potential values to deep processing

Published:2019-11-19 Issue:12 Volume:7 Page:4095-4104
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Chen Qinqin¹,Lyu Ying²,Bi Jinfeng¹²^ORCID,Wu Xinye¹,Jin Xin¹,Qiao Yening¹,Hou Haonan¹,Lyu Chunmao²

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) /Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China

2. Department of Food Science Shenyang Agricultural University Shenyang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1276

Reference36 articles.

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2. Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

3. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

4. The antioxidant effects of pumpkin seed oil on subacute aflatoxin poisoning in mice

5. GB 5009.5‐2016(2016).Determination of Protein in Food. National standards of China.

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