Kiwi Fruit Residues from Industry Processing: Study for a Maximum Phenolic Recovery Yield

AuthID
 P-00S-1ZR
2
Author(s)
Carvalho, R
Tipo de Documento
Article
Year published
2020
Publicado
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 57, Número: 11, Páginas: 4265-4276 (12)
Indexing
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85083995169
Wos: WOS:000529837300002
Source Identifiers
ISSN: 0022-1155
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