Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (<i>Cucurbita pepo</i> L.) Seeds.

Front Nutr · 2021 · PMC7988230 · PMID 33777995

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an increasing trendno p-value reported

None of the four furan derivatives were detected in pumpkin seeds and they showed an increasing trend with the high of temperature.

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