Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)
Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)
Wagner Antonio Gorozabel Muñoz1*, Mayra Jossenka Loor Solórzano1, Josselyn Gema Palacio Intriago1, Virginia Vanessa Andrade Andrade1 and Carlos Alfredo Cedeño-Palacios1,2
Figure 1:
IC50 of squash flours.
Figure 2:
Comparison of absorption spectra of the squash varieties.
Equation 1
Equation 2
Equation 3
November 2023
Vol. 39, Sp. Iss. 2
