# Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima)

> Research article (Food Science and Technology International, 2019) · cited 24× · AI/ML

**Wikidata**: [openalex:W2995645413](https://www.wikidata.org/wiki/openalex:W2995645413)  
**Source**: https://4ort.xyz/entity/boiling-induced-changes-on-physicochemical-bioactive-compounds-color-and-texture-properties-of-pumpkin-cucurbita-maxima