Mango peels as food ingredient / additive: nutritional value, processing, safety and applications
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Title
Mango peels as food ingredient / additive: nutritional value, processing, safety and applications
Authors
Keywords
Mango byproducts, Chemical composition, Bioactive compounds, Bioactivity, Processing operations, Food applications
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 114, Issue -, Pages 472-489
Publisher
Elsevier BV
Online
2021-06-10
DOI
10.1016/j.tifs.2021.06.012
References
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