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

de Camargo A.C.; Schwember A.R.; Parada R.; Garcia S.; Maróstica M.R.; Júnior; Franchin M.; Regitano-d'Arce M.A.B.; Shahidi F.