Sources, characteristics and treatment of plant-based food waste-Reference-Cited by-同舟云学术

Sources, characteristics and treatment of plant-based food waste

Published:2020 Issue: Volume: Page:37-66
ISSN:
Container-title:Food Industry Wastes
language:
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Author:

Kosseva Maria R.

Publisher

Elsevier

Reference193 articles.

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4. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake;Al-Sayed;Annal. Agri. Sci,2013

5. Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology;Amado;Food Chem.,2014

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