Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

  1. Deba-Rementeria, S.
  2. Paz, A.
  3. Estrada, O.
  4. Vázquez-Araújo, L.
Journal:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Year of publication: 2023

Volume: 31

Type: Article

DOI: 10.1016/J.IJGFS.2022.100647 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus