Review
Published on 20 Apr 2021
Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.654313
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- 54 citations




