In vitroevaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indicaL.) peel and pineapple (Ananas comosus) peel as functional ingredients
出版年份 2013 全文链接
标题
In vitroevaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indicaL.) peel and pineapple (Ananas comosus) peel as functional ingredients
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 48, Issue 7, Pages 1460-1467
出版商
Wiley
发表日期
2013-03-15
DOI
10.1111/ijfs.12113
参考文献
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