Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods.
Florence M MashitoaVimbainashe ManhiviRetha M SlabbertJerry L ShaiDharini SivakumarPublished in: Food science and biotechnology (2021)
The online version contains supplementary material available at 10.1007/s10068-021-00916-w.