Characterization of physiochemical and microbiological...

Food Chemistry 2016 / 05 Vol. 199

Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa)

Soquetta, Marcela Bromberger, Stefanello, Flávia Santi, Huerta, Katira da Mota, Monteiro, Sabrina Sauthier, da Rosa, Claudia Severo, Terra, Nelcindo Nascimento
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Volume:
199
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.12.022
Date:
May, 2016
File:
PDF, 752 KB
english, 2016
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