Valorization of Guava Fruit Byproducts: Chemical Composition, Bioactive Components, and Technical Concerns to the Food Industry
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Publisher
Springer International Publishing
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https://link.springer.com/content/pdf/10.1007/978-3-030-84436-3_35
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3. Arain, A., Sherazi, S. T. H., Mahesar, S. A., & Sirajuddin. (2017). Spectroscopic and chromatographic evaluation of solvent extracted guava seed oil. International Journal of Food Properties, 20, S556–S563.
4. Banerjee, J., Singh, R., Vijayaraghavan, R., MacFarlane, D., Patti, A. F., & Arora, A. (2017). Bioactives from fruit processing wastes: Green approaches to valuable chemicals. Food Chemistry, 225, 10–22.
5. Barakat, H., & El-Garhy, O. (2019). Incorporation of guava seeds powder into a commercial diet improves the growth performance, nutritional and quality characteristics of Muscovy Duck’s meat. Journal of Food Chemistry Nanotechnology, 5(2), 20–29.
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2. Bioactive Compounds, Antioxidant, and Antibacterial Activity Against MDR and Food-Borne Pathogenic Bacteria of Psidium guajava. L Fruit During Ripening;Molecular Biotechnology;2023-06-15
3. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review;Frontiers in Nutrition;2022-05-23
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