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Bas-Bellver, CI.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2023). Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients. Foods. 12(19). https://doi.org/10.3390/foods12193526
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/205841
Título: | Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients | |
Autor: | Bas-Bellver, Claudia Isabel | |
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[EN] Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology ...[+]
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Derechos de uso: | Reconocimiento (by) | |
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Versión del editor: | https://doi.org/10.3390/foods12193526 | |
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This research was funded by the regional government of Valencia (Generalitat Valenciana) under the Rural Development Program 2014-2020 (Ayudas para la Cooperacion en el marcodel Programa de Desarrollo Rural de la Comunitat ...[+]
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