Plant Food Residues as a Source of Nutraceuticals and Functional Foods
Author:
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/5/4/88/pdf
Reference233 articles.
1. By-products of plant food processing as a source of functional compounds — recent developments
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4. Valuable components of raw and ripe peels from two Indian mango varieties
5. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations
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