Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions-Reference-Cited by-同舟云学术

Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions

Published:2017-08-28 Issue:6 Volume:34 Page:581-612
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Alexandre Elisabete M. C.¹²,Moreira Silvia A.¹²,Castro Luís M. G.¹,Pintado Manuela²^ORCID,Saraiva Jorge A.¹^ORCID

Affiliation:

1. Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal

2. Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal

Funder

FCT/MEC

FEDER

Fundação para a Ciência e Tecnologia - FCT

FCT–Fundação para a Ciência e a Tecnologia

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2017.1359842

Reference187 articles.