☆ 4.7 Article

The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 175, Issue -, Pages 114469

Publisher

Elsevier BV
DOI: 10.1016/j.lwt.2023.114469

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Food Science & Technology

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