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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 Buendía-Moreno and Luis Tejada
Link: https://www.mdpi.com/2304-8158/14/18/3213

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