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Melon
Melon, (Cucumis melo), trailing vine in the gourd family (Cucurbitaceae), developed for its regularly musky-scented consumable organic product. The melon plant is local to focal Asia, and its many developed assortments are generally developed in warm areas around the globe. Most industrially significant melons are sweet and eaten new, however a few assortments can be made into jam or salted. Melons are ice delicate annuals with delicate furry trailing stems and catching rings. They bear enormous round to lobed leaves and yellow unisexual blossoms about 2.5 cm (1 inch) over. Naturally, the organic products are a sort of berry known as a pepo, and they shift enormously in size, shape, surface, and substance shading and flavor, contingent upon the assortment.
High Impact List of Articles
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Nutraceuticals 2020: Endometriosis: The Role of Food and Supplements in Reducing the Severity of Symptoms - Anne-Marijke Gerretsen - AdvDipNutMed
Anne-Marijke GerretsenResearch: Journal of Food Science Research
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Nutraceuticals 2020: Endometriosis: The Role of Food and Supplements in Reducing the Severity of Symptoms - Anne-Marijke Gerretsen - AdvDipNutMed
Anne-Marijke GerretsenResearch: Journal of Food Science Research
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Evaluating healthy food access interventions:
Isabelle PlasmeijerEditorial: Journal of Food Science Research
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Evaluating healthy food access interventions:
Isabelle PlasmeijerEditorial: Journal of Food Science Research
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Importance of food Safety
EditorialResearch: Journal of Food Science Research
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Importance of food Safety
EditorialResearch: Journal of Food Science Research
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Food Pathogenic Actions
Prameeth Kumar MReview: Journal of Food Science Research
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Food Pathogenic Actions
Prameeth Kumar MReview: Journal of Food Science Research
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Development of an innovative jambased on beetroot
Raquel P.F.Guine, Ana R.F.Roque, Fernando GonÃÂçalves, PaulaM.R.CorreiaOriginal Article: Journal of Food Science Research
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Development of an innovative jambased on beetroot
Raquel P.F.Guine, Ana R.F.Roque, Fernando GonÃÂçalves, PaulaM.R.CorreiaOriginal Article: Journal of Food Science Research
