Physicochemical characterization and phenolic compound content of flour from blended juice residues

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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