Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems

  1. Othman, S.
  2. Añibarro-Ortega, M.
  3. Dias, M.I.
  4. Ćirić, A.
  5. Mandim, F.
  6. Soković, M.
  7. Ferreira, I.C.F.R.
  8. Pinela, J.
  9. Barros, L.
Journal:
Heliyon

ISSN: 2405-8440

Year of publication: 2022

Volume: 8

Issue: 10

Type: Article

DOI: 10.1016/J.HELIYON.2022.E11042 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus