CORE
🇺🇦Â
 make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Filters
2 research outputs found
EFFECTS OF DIFFERENT CONCENTRATIONS OF SUCCINIC ACID-2, 2-DIMETHYLHYDRAZIDE ON THE FLAVOR OF PUREE FROM FRESH AND CANNED FREESTONE PEACHES
Author
Baumgardner R.A.
Blaricom L.O.
+6Â more
Byers R.E.
Byers R.E.
Daniell J.W.
Do J.Y.
Senter S.D.
Sims E.T.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): OLEORESIN-CELLULOSE SOLID MODEL
Author
Blaricom L.O.
Borenstein B.
+18Â more
Budowski P.
Chen S.L.
Chou H.
Chou H.
Kanner J.
Kanner J.
Kanner J.
Kanner J.
Karel M.
Karel M.
Labuza T.F.
Land D.G.
Lease I.C.
Lease I.C.
Maloney J.F.
Mar R.R.
Philip T.
Vesselinov E.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref