Reuse potential of vegetable wastes (broccoli, green bean...

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International Journal of Food Science & Technology 2016 / 11

Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids

Aires, Alfredo, Carvalho, Rosa, Saavedra, Maria José
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13256
Date:
November, 2016
File:
PDF, 428 KB
english, 2016
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