Abellán, A.; Gómez, P.; Villegas, A.; BuendÃa-Moreno, L.; Tejada, L.
Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.). Foods 2025, 14, 3213.
https://doi.org/10.3390/foods14183213
AMA Style
Abellán A, Gómez P, Villegas A, BuendÃa-Moreno L, Tejada L.
Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.). Foods. 2025; 14(18):3213.
https://doi.org/10.3390/foods14183213
Chicago/Turabian Style
Abellán, Adela, Pablo Gómez, Alba Villegas, Laura BuendÃa-Moreno, and Luis Tejada.
2025. "Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.)" Foods 14, no. 18: 3213.
https://doi.org/10.3390/foods14183213
APA Style
Abellán, A., Gómez, P., Villegas, A., BuendÃa-Moreno, L., & Tejada, L.
(2025). Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.). Foods, 14(18), 3213.
https://doi.org/10.3390/foods14183213