Cargando…
Recovery and application of high-value resources from foods and food by-products
Autores principales: | Viganó, Juliane, Rostagno, Mauricio Ariel |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039996/ https://www.ncbi.nlm.nih.gov/pubmed/35499008 http://dx.doi.org/10.1016/j.fochx.2022.100246 |
Ejemplares similares
-
Global food and farming futures
por: Beddington, John
Publicado: (2010) -
Importance of Food Authentication and Origin Testing
por: Gökmen, Vural
Publicado: (2023) -
The US Food and Drug Administration’s Intersection with Dermatology
por: Luke, Markham C.
Publicado: (2022) -
A preface for the special issue: Oxidation in food
por: Ma, Lingjun
Publicado: (2023) -
What can we do to improve the peer review system? – A short survey of Food Technology and Biotechnology peer reviewers' experience
por: Grabarić-Andonovski, Iva, et al.
Publicado: (2019)