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A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period.

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第一作者： Ashiq,Hussain

第一单位： Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.;Punjab Food Authority, Lahore, Pakistan.

作者： Ashiq,Hussain ^[1] ; Tusneem,Kausar ^[2] ; Sawera,Sehar ^[3] ; Ayesha,Sarwar ^[4] ; Muhammad Yousaf,Quddoos ^[2] ; Jawed,Aslam ^[2] ; Atif,Liaqat ^[5] ; Tahira,Siddique ^[6] ; Qurat Ul,An ^[2] ; Samina,Kauser ^[2] ; Abdul,Rehman ^[2] ; Rizwan,Nisar ^[2]

作者单位： Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.;Punjab Food Authority, Lahore, Pakistan. ^[1] Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan. ^[2] Department of Zoology, The University of Lahore, Lahore, Pakistan. ^[3] Institute of Chemistry, University of Sargodha, Sargodha, Pakistan. ^[4] Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan. ^[5] Punjab Food Authority, Lahore, Pakistan. ^[6]

关键词 COVID 19 Minerals Oils Polysaccharides Proteins Pumpkin Vitamins

DOI 10.1186/s43014-023-00138-z

PMID 40476921

发布时间 2025-06-07

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Food production, processing and nutrition

2023年5卷1期

22页

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Food production, processing and nutrition

2023年5卷1期

22页

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A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period.

Food production, processing and nutrition

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A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period.

Food production, processing and nutrition

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Food production, processing and nutrition

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