Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment

  1. Tejada, L.
  2. Buendía-Moreno, L.
  3. Villegas, A.
  4. Cayuela, J.M.
  5. Bueno-Gavilá, E.
  6. Gómez, P.
  7. Abellán, A.
Zeitschrift:
International Journal of Food Properties

ISSN: 1532-2386 1094-2912

Datum der Publikation: 2020

Ausgabe: 23

Nummer: 1

Seiten: 1825-1833

Art: Artikel

DOI: 10.1080/10942912.2020.1826512 GOOGLE SCHOLAR lock_openOpen Access editor

Objetivos de desarrollo sostenible