Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes
| Autor: | Castañeda-Rodríguez, Rey, Quiles, Amparo, Hernando, Isabel, Ozuna, César |
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| Zdroj: | In Food Research International March 2024 180 |
| Databáze: | ScienceDirect |
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