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2.

Espresso coffee residues as a nitrogen amendment for small‐scale vegetable production
by Cruz, Soraia

Journal of the Science of Food and Agriculture, December 2015, Vol.95(15), pp.3059-3066

4.

Effect of Ingredient on the Energy Density of Prepared Fruit and Vegetable Products
by Palczynski, S

American Dietetic Association. Journal of the American Dietetic Association, Sep 2011, Vol.111(9), p.A_92

17.

Gourds and squashes (Cucurbita spp.) adapted to megafaunal extinction and ecological anachronism through domestication
by Kistler, Logan

Proceedings of the National Academy of Sciences of the United States of America, Dec 8, 2015, Vol.112(49), p.15107

18.

Differential alteration of two aminopeptidases N associated with resistance to Bacillus thuringiensis toxin Cry1Ac in cabbage looper
by Tiewsiri, Kasorn

Proceedings of the National Academy of Sciences of the United States of America, Aug 23, 2011, Vol.108(34), p.14037

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