Sustainable utilization of apple pomace and its emerging potential for development of functional foods.

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第一作者： Muhammad,Asif

第一单位： National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

作者： Muhammad,Asif ^[1] ; Tahreem,Javaid ^[2] ; Zafar Ullah,Razzaq ^[1] ; Muhmmad Kashif Iqbal,Khan ^[3] ; Abid Aslam,Maan ^[4] ; Saria,Yousaf ^[1] ; Ayesha,Usman ^[1] ; Sidra,Shahid ^[1]

作者单位： National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. ^[1] Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan. ^[2] National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. kashif.khan@uaf.edu.pk.;Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan. kashif.khan@uaf.edu.pk. ^[3] Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan. ^[4]

关键词 Apple pomace Bioactive compounds Food processing wastes Sustainable food products Value addition

主题词苹果属(Malus);功能食品(Functional Food);抗氧化剂(Antioxidants);矿物质(Minerals);膳食纤维(Dietary Fiber)

DOI 10.1007/s11356-023-28479-9

PMID 37458891

发布时间 2024-07-04

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准确一般字义偏差语意偏离译文作用小提交