Wild berries and related wild small fruits as traditional healthy foods
Author:
Affiliation:
1. Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
2. Department of Food Science and Chemical Technology, Universidad de Chile, Santiago, Chile
Funder
Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT) – Chile
the Technological Centers of Excellence with Basal Financing ANID-Chile to the Cape Horn International Center (CHIC- ANID PIA/BASAL
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2156475
Reference160 articles.
1. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha
2. The concept of alimentation and transdisciplinary research
3. Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review
4. Dietary fibre from berry‐processing waste and its impact on bread structure: a review
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