Kinetics of Peroxidase Inactivation and Bioactive Compound Degradation in Hybrid Pumpkin During Hot Water Blanching
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This dataset contains the raw experimental data supporting the findings reported in the manuscript entitled "Kinetics of Peroxidase Inactivation and Bioactive Compound Degradation in Hybrid Pumpkin During Hot Water Blanching". The dataset includes the values of moisture content, POD inactivation, carotenoids, total phenolic content, ABTS antioxidant activity, RAE.
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Zenodo创建时间：
2026-07-01
