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Potato Peels as Sources of Functional Compounds for the Food Industry: A Review
AuthID
P-00S-J2K
7
Author(s)
Sampaio, SL
·
Petropoulos, SA
·
Alexopoulos, A
·
Heleno, SA
·
Santos Buelga, C
·
Barros, L
·
Ferreira, ICFR
Document Type
Review
Year published
2020
Published
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY,
ISSN: 0924-2244
Volume: 103, Pages: 118-129 (12)
Indexing
Wos
®
Scopus
®
Google Scholar
®
Metadata
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Publication Identifiers
DOI
:
10.1016/j.tifs.2020.07.015
Scopus
: 2-s2.0-85088919663
Wos
: WOS:000571741500011
Source Identifiers
ISSN
: 0924-2244
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