Potential of residues from the Mediterranean agriculture and agrifood industry

Trends in Food Science and Technology

Volumn 32, Issue 1, 2013, Pages 16-24

  Peralbo Molina, Ángela ^a,b,c   Luque deCastro, María Dolores ^a,b,c  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b CeiA3 ^*  (Spain)

^c HOSPITAL UNIVERSITARIO REINA SOFÍA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AGRI-FOOD INDUSTRY; AGRIFOOD; ANTIOXIDANT PROPERTIES; GRAPE SKIN; MEDITERRANEAN BASIN; OLIVE POMACE; SENESCENT LEAVES; TREE LEAVES;

PHENOLS;

FORESTRY;

AGRICULTURE; FOOD; FORESTRY; PHENOLS; PLANT RESIDUES;

VITACEAE;

EID: 84879883231     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2013.03.007     Document Type: Review

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