Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Industrial Residue as a Source for Value Added Products

被引：0
|
作者：
Claudia Conesa
Nicolás Laguarda-Miró
Pedro Fito
Lucía Seguí
机构：
[1] Instituto de Ingeniería de Alimentos para el Desarrollo (IUIAD) – Universitat Politècnica de València,
[2] Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM),undefined
[3] Unidad Mixta Universitat Politècnica de València - Universitat de València,undefined
来源：
Waste and Biomass Valorization | 2020年 / 11卷
关键词：
Persimmon; Antioxidants; Carotenoids; Food waste; Waste valorization; Second-generation bioethanol;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
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页码：3749 / 3760
页数：11
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    [J]. WASTE AND BIOMASS VALORIZATION, 2020, 11 (07) : 3749 - 3760
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    [J]. CARBOHYDRATE POLYMERS, 2021, 272
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    [J]. INTERNATIONAL JOURNAL OF FRUIT SCIENCE, 2006, 6 (04) : 13 - 24
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