Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India

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Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: 1 Online-Ressource.

Language: Englisch

Bibliographic citation: Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India ; volume:6 ; number:1 ; day:4 ; month:2 ; year:2024 ; pages:1-16 ; date:12.2024
Food production, processing and nutrition ; 6, Heft 1 (4.2.2024), 1-16, 12.2024

Creator: Yadav, Roshanlal
Yadav, Baljeet S.
Yadav, Ritika

Contributor: SpringerLink (Online service)

DOI: 10.1186/s43014-023-00189-2

URN: urn:nbn:de:101:1-2024030807160235065965

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 14.08.2025, 10:46 AM CEST

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Yadav, Roshanlal
Yadav, Baljeet S.
Yadav, Ritika
SpringerLink (Online service)

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Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India

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