Cite
HARVARD Citation
Lamilla, C. et al. (2021). Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes. Innovative food science & emerging technologies. p. . [Online].
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Lamilla, C. et al. (2021). Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes. Innovative food science & emerging technologies. p. . [Online].