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Synthesis and characterization of ZnO and Zn0.9TM0.1O (TM = Cu and Co) nanoparticles to enhance the shelf life of jujubes and green chilies

Crossref DOI link: https://doi.org/10.1007/s00339-025-08286-4

Published Online: 2025-01-30

Published Print: 2025-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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