Impact of Washing and Freezing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity and Microstructure of Mango Peels
Sara Marçal(Universidade Católica Portuguesa), Manuela Pintado(Universidade Católica Portuguesa), Débora A. Campos(Universidade Católica Portuguesa), Helena Araújo-Rodrigues(Universidade do Porto), Sérgio Sousa(Universidade Católica Portuguesa), Inês V. Silva(Universidade Católica Portuguesa)
Cited by 1
Related Papers
Carob bean (Ceratonia siliqua L.): A new perspective for functional food
|Trends in Food Science & Technology|2021|150
An Overview on Mushroom Polysaccharides: Health-promoting Properties, Prebiotic and Gut Microbiota Modulation Effects and Structure-function Correlation
|Carbohydrate Polymers|2024|110
The Health-promoting Potential of Edible Mushroom Proteins
|Current Pharmaceutical Design|2022|59
A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
|International Dairy Journal|2019|34