LIANGPANTH, T.; SASANATAYART, R. Effect of Thermal Treatments on Antioxidant Properties of Pumpkin Flesh and Their Stability during in-vitro Gastrointestinal Digestion. Food and Applied Bioscience Journal, [S. l.], v. 7, n. 3, p. 118–130, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176790. Acesso em: 5 may. 2024.