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Comparative evaluation of cooking methods and solvent extraction on polyphenolic content and antioxidant potential of Cucurbita maxima fruit

Published Online: 2026-03-05

Published Print: 2026-05

Authors

Yadav, Roshanlal

Yadav, Baljeet S. https://orcid.org/0000-0003-1503-3473
Yadav, Ritika
Funding

Funding for this research was provided by:

University Grants Commission (40-211/2011(SR)dated 22.6.2011)
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Text and Data Mining valid from 2026-03-05

Version of Record valid from 2026-03-05
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Article History

Received: 12 September 2025

Accepted: 23 February 2026

First Online: 5 March 2026

Declarations

:

: The authors declare that they have no competing financial interests or personal relationships that could have influenced this work.

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