Author:
Dietrich T.,Villaran Velasco M.C.,Echeverría P.J.,Pop B.,Rusu A.
Reference72 articles.
1. Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science and Emerging Technologies,2010
2. Standard E1705, 1995. Standard Technology Relating to Biotechnology ASTM International;ASTM,1995
3. Handbook for the Prevention and Minimization of Waste and Valorization of By-products in European Agro-food Industries;AWARENET;published by European Network - Agro-food wastes minimisation and reduction network. (Contract No. G 1 RT-CT-2000-05008; Project No. GRD 1-T2000-28033). Legal Deposit: BI,2004
4. Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation;Ayala-Zavala;Journal of Food Science,2010
5. Recovery of biomolecules from food wastes—a review;Baiano;Molecules,2014
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献