Impact of Minimal Processing on Quality and Shelf Life of Cucumbers (Cucumis sativus). Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. SP1, p. 42–48, 2025. DOI: 10.54987/jobimb.v13iSP1.1101. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1101. Acesso em: 11 may. 2026.