Ingeniería y Tecnología de Alimentos
AGR203
University of Parma
Parma, ItaliaPublikationen in Zusammenarbeit mit Forschern von University of Parma (1)
2019
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Orange peels: from by-product to resource through lactic acid fermentation
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 15, pp. 6761-6767