Potato Peels as Sources of Functional Compounds for the Food Industry: A Review

AuthID
 P-00S-J2K
7
Author(s)
Sampaio, SL
·
Petropoulos, SA
·
Alexopoulos, A
·
Heleno, SA
·
Santos Buelga, C
·
Tipo de Documento
Review
Year published
2020
Publicado
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 103, Páginas: 118-129 (12)
Indexing
Wos®
Scopus®
Crossref®84
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85088919663
Wos: WOS:000571741500011
Source Identifiers
ISSN: 0924-2244
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