Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three <i>Cucurbita moschata</i> and <i>Cucurbita maxima</i> cultivars.

Food Chem X · 2026 · PMC12887363 · PMID 41674686

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an increasing trendno p-value reported

moschata cultivars also exhibited an increasing trend in vitamin C content after cooking, the differences were not statistically significant ( Fig. 2 B, Table S1).

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Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three &lt;i&gt;Cucurbita moschata&lt;/i&gt; and &lt;i&gt;Cucurbita maxima&lt;/i&gt; cultivars.

The sentences

Effect of different cooking methods on the sensory, nutritional, and flavor profiles of three <i>Cucurbita moschata</i> and <i>Cucurbita maxima</i> cultivars.