Influence of Different Drying Methods over the Biochemical Compositions of Japanese Quince

Teodora Mihova

Authors

Teodora Mihova

chaenomeles sp, japanese quince, fruits, biochemical composition, drying technologies

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Influence of Different Drying Methods over the Biochemical Compositions of Japanese Quince. (2018). Global Journal of Science Frontier Research, 18(D3), 1-4. https://www.journalofscience.org/index.php/GJSFR/article/view/2223

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References

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