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Journal: Foods, 2025
Volume: 14
Number: 3213
Article:
Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.)
Authors:
by
Adela Abellán, Pablo Gómez, Alba Villegas, Laura BuendÃa-Moreno and Luis Tejada
Link:
https://www.mdpi.com/2304-8158/14/18/3213
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