Publication | Closed Access
Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta
86
Citations
34
References
2021
Year
Food ChemistryNutritionGrape PomaceHealth SciencesFood CompositionFood Bioactive CompoundFood AnalysisFood QualityPhytochemicalPolyphenolicsFood By-products ValorisationOlive Pomace
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