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Comparative Study on the Physicochemical Properties of Naturally and Artificially Ripened Banana

by Ado Umar Farouq and Josephine Omotolani Fashoranti

American Journal of Food Science and Technology. 2022, 10(2), 72-76. DOI: 10.12691/ajfst-10-2-2
Pub. Date: May 27, 2022Views: 5740 Downloads: 9029Like: 1

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