1. Biblio

Biblio

Found 2 results
Author [ Title(Asc)] Type Year
Filters: Author is Ngo, T  [Clear All Filters]
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
F
T. Ngo and Zhao, Y., “Formation of Zinc-Chlorophyll-Derivative Complexes in Thermally Processed Green Pears (Pyrus communis L.)”, Journal of food science, vol. 72, pp. C397–C404, 2007.
C
T. Ngo, Wrolstad, R. E., and Zhao, Y., “Color quality of Oregon strawberries—impact of genotype, composition, and processing”, Journal of food science, vol. 72, pp. C025–C032, 2007.