Review ISI SCOPUS
 (2018)

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Schwember, AR; Maróstica M.R.; Júnior; Shahidi F.

Más información

Título según WOS: Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds
Título según SCOPUS: Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds
Volumen: 19
Número: 11
Fecha de publicación: 2018
Idioma: English
DOI:

10.3390/ijms19113498
Notas: ISI, SCOPUS