Published in
Elsevier, Heliyon, 10(8), p. e11042, 2022
DOI: 10.1016/j.heliyon.2022.e11042
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Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems
Journal article published in 2022 by
Souha Othman,
Mikel Añibarro-Ortega,
Maria Inês Dias,
Ana Ćirić 
,
Filipa Mandim ,
Marina Soković,
Isabel C. F. R. Ferreira,
José Pinela ,
Lillian Barros
,
Filipa Mandim ,
Marina Soković,
Isabel C. F. R. Ferreira,
José Pinela ,
Lillian Barros
This paper is made freely available by the publisher.
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