HIGHLIGHTS
- who: Food Science et al. from the (UNIVERSITY) have published the research work: Food Sci. Technol, Campinas, v42, e70920, 2022 1 Food Science and Technology ISSN 0101-2061 (Print) ISSN 1678-457X (Online), in the Journal: (JOURNAL)
- what: The aim of this study was to evaluate the chemical composition of the seed pulp flesh and peel of spaghetti squash (SS) to assess its nutritional and health benefits. The aim of this study was to evaluate nutrient profile focusing on both functional and basic nutrient contents, mineral and vitamin contents, amino_acid composition, and index of nutritional . . .
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