Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production

par Rosa Machado, Allien Monique
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2025)

Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids

par da Silva, Carine Moutinho
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2025)