Valorization of apple by-products into flour: nutritional and chemical characterization and evaluation of bioactive properties
The study of fruit and vegetable by-products has aroused great interest, not only in the agri-food industry, for sustainability and economic reasons, but also among the scientific community, which has been highlighting these underutilized and cheap materials as renewable sources of bioactive molecul...
| Autor principal: | |
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| Outros Autores: | , , , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/25650 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/25650 |