Cite
HARVARD Citation
Frempong, K. et al. (2022). Study on textural changes and pectin degradation of tarocco blood Orange during storage. International journal of food properties. 25 (1), pp. 344-358. [Online].
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Frempong, K. et al. (2022). Study on textural changes and pectin degradation of tarocco blood Orange during storage. International journal of food properties. 25 (1), pp. 344-358. [Online].