Publication | Closed Access
The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.
77
Citations
16
References
2007
Year
Food ChemistryNutritionQuality AttributesFood AnalysisAgricultural EconomicsHigh Pressure ProcessingCucumis Melo LFood ProcessingPost-harvest PhysiologyFood QualityVegetable ProductionCrop QualityHealth Sciences
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