Integral use of pectin-rich by-products in a biorefinery context: A holistic approach
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference162 articles.
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4. Assessment of bioactive compound variations and in-vitro and in-vivo antioxidant activity in edible fresh and processed Bambusa nutans shoot through FTIR, GC/MS and HPLC analyses;Food Chemistry;2024-09
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