Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content During Drying Process
- 1 October 2020
- journal article
- research article
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 13 (11) , 1929-1939
Abstract
No abstract availableKeywords
Funding Information
- Special Fund for Agro-scientific Research in the Public Interest (201503142)
- Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2020-IFST-04)
- Central Public-interest Scientific Institution Basal Research Fund (No. S2020JBKY-17)
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