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.
Journal:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Year of publication: 2020

Volume: 23

Issue: 1

Pages: 1825-1833

Type: Article

DOI: 10.1080/10942912.2020.1826512 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus