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Use of orange by-products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature
Sicari, Vincenzo, Pellicanò, Teresa M., Laganà, Valeria, Poiana, MarcoLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13429
Date:
August, 2017
File:
PDF, 530 KB
english, 2017