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Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems
Quince (Cydonia oblonga Mill.) is an astringent fruit widely processed into marmalade and other sweets through processes that discard the peel as a by-product. Therefore, this study was performed to characterize the quince peel composition in nutrients and phytochemicals and evaluate its in vitro bi...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9587281/ https://www.ncbi.nlm.nih.gov/pubmed/36281371 http://dx.doi.org/10.1016/j.heliyon.2022.e11042 |