Study the Effect of Different Levels of Zucchini (<i>Cucurbita pepo</i> L.) on the Biological Indicators for the Prevention of Cardiovascular Disease in Rats Fed High-Fat Diets

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Study the Effect of Different Levels of Zucchini (Cucurbita pepo L.) on the Biological Indicators for the Prevention of Cardiovascular Disease in Rats Fed High-Fat Diets"
written by El-Sayeda G. E. El-Sahar, Hala R. A. Sopeah, Mona S. Almujaydil,
published by Food and Nutrition Sciences, Vol.11 No.2, 2020

has been cited by the following article(s):

[1]	Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters
	Innovative Food Technologies, 2023

[2]	Foliar fertilization of micronutrients on the performance of zucchini squash (Cucurbita pepo) under the Old Meghna Estuarine Flood plain of Bangladesh
	Research on …, 2022

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