Melon (Cucumis Melo L.) By-Products: Potential Food Ingredients for Novel Functional Foods?

AuthID
 P-00P-EDC
5
Author(s)
Albuquerque, TG
·
Document Type
Review
Year published
2020
Published
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 98, Pages: 181-189 (9)
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85050809953
Wos: WOS:000524372700016
Source Identifiers
ISSN: 0924-2244
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