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Food: the chemistry of its components

Food: the chemistry of its components

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

Hi-Tech Horticulture

Diagnosis of Pathogenic Microorganisms Causing Infectious Diseases

Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health

Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health

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Postharvest Physiology and Handling of Horticultural Crops

Postharvest Physiology and Handling of Horticultural Crops

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Millets: Cultivation, Processing, and Utilization

Physical Modifications of Starch

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Smart Food Industry: The Blockchain for Sustainable Engineering

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Think Like a Dietitian: A Nutrition Counseling Starter Kit

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Think Like a Dietitian: A Nutrition Counseling Starter Kit

Smart Food Industry: The Blockchain for Sustainable Engineering

Applied mycology for agriculture and foods: industrial applications

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Micronutrients and Macronutrients as Nutraceuticals

Advanced Research Methods in Food Processing Technologies

Novel Approaches in Biopreservation for Food and Clinical Purposes

Ganoderma Volume 1: Cultivation, Chemistry and Medicinal Applications - Volume 1

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