Valorization of peach (Prunus persica L.) waste into speciality products via green methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-021-01947-3.pdf
Reference18 articles.
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2. Sagar NA, Pareek S, Sharma S et al (2018) Fruit and vegetable waste: bioactive compounds, their extraction, and possible utilization. Compr Rev Food Sci Food Saf 17:512–531. https://doi.org/10.1111/1541-4337.12330
3. Chang S, Tan C, Frankel EN, Barrett DM (2000) Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars. J Agric Food Chem 48:147–151. https://doi.org/10.1021/jf9904564
4. Bassi D, Mignani I, Spinardi A, Tura D (2015) Peach (Prunus persica (L.) Batsch). In: Nutr. Compos. Fruit Cultiv. Elsevier Inc., 535–571
5. Saidani F, Giménez R, Aubert C et al (2017) Phenolic, sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits. J Food Compos Anal 62:126–133. https://doi.org/10.1016/j.jfca.2017.04.015
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