Valorization of Rambutan (Nephelium Lappaceum L.) Peel: Chemical Composition, Biological Activity, and Optimized Recovery of Anthocyanins

AuthID
 P-00X-YF9
10
Author(s)
Albuquerque, BR
·
Pinela, J
·
Dias, MI
·
Pereira, C
·
Petrovic, J
·
Sokovic, M
·
Calhelha, RC
·
Ferreira, ICFR
·
Barros, L
Tipo de Documento
Article
Year published
2023
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 165, Páginas: 112574 (10)
Indexing
Wos®
Scopus®
Crossref®29
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36869553
SCOPUS: 2-s2.0-85147851308
Wos: WOS:000934095900001
Source Identifiers
ISSN: 0963-9969
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