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Taylor and Francis Group, Critical Reviews in Food Science and Nutrition, 8(60), p. 1388-1416, 2019

DOI: 10.1080/10408398.2019.1572588

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High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products

Journal article published in 2019 by João P. Trigo ORCID, Elisabete M. C. Alexandre ORCID, Jorge A. Saraiva ORCID, Manuela E. Pintado ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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