Work

By-products of plant food processing as a source of functional compounds — recent developments

Year: 2001

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(02)00012-2

Authors: A Schieber, F.C Stintzing, R Carle

Institution: University of Hohenheim

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: closed

OpenAlex ID: W2092048442

FWCI: 3.127

Cites: 171

Cited by: 1,354

Related to: 10