Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes
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Published:2024-02
Issue:
Volume:
Page:114095
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Castañeda-Rodríguez ReyORCID,
Quiles Amparo,
Hernando Isabel,
Ozuna CésarORCID
Funder
University of Guanajuato
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