Analysis of Quality and Volatile Components in Different Varieties of Pumpkin
Five varieties of pumpkins were used as the research objects to compare their physical and chemical properties, nutritional components, total phenols, antioxidant activity and volatile components. Grey correlation analysis was used to comprehensively evaluated the nine main quality characters of pum...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040110 |