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.
Revue:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Année de publication: 2023

Volumen: 31

Type: Article

DOI: 10.1016/J.IJGFS.2022.100647 GOOGLE SCHOLAR
La source de données: Scopus