Valorization of Quince Peel into Functional Food Ingredients: A Path Towards ?Zero Waste? and Sustainable Food Systems

AuthID
 P-00X-BFP
9
Author(s)
Othman, S
·
Anibarro-Ortega, M
·
Mandim, F
·
Tipo de Documento
Article
Year published
2022
Publicado
in HELIYON, ISSN: 2405-8440
Volume: 8, Número: 10, Páginas: e11042 (12)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 36281371
SCOPUS: 2-s2.0-85140231149
Wos: WOS:000934812800003
Source Identifiers
ISSN: 2405-8440
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