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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes

Overview of attention for article published in Food Science and Technology, June 2020
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Title
Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Published in
Food Science and Technology, June 2020
DOI 10.1590/fst.39818
Authors

Lara de Azevedo Sarmet MOREIRA, Lucia Maria Jaeger de CARVALHO, Flávio da Silva e Souza Neves CARDOSO, Gisela Maria Dellamora ORTIZ, Fernanda Dias Bartolomeu Abadio FINCO, José Luiz Viana de CARVALHO

Mendeley readers

The data shown below were compiled from readership statistics for 9 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 9 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 2 22%
Other 2 22%
Student > Bachelor 2 22%
Student > Ph. D. Student 1 11%
Unknown 2 22%
Readers by discipline Count As %
Agricultural and Biological Sciences 3 33%
Nursing and Health Professions 1 11%
Linguistics 1 11%
Medicine and Dentistry 1 11%
Unknown 3 33%