Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties
Abstract
:Acknowledgments
Conflicts of Interest
References
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Donno, D.; Turrini, F. Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties. Foods 2020, 9, 1474. https://doi.org/10.3390/foods9101474
Donno D, Turrini F. Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties. Foods. 2020; 9(10):1474. https://doi.org/10.3390/foods9101474
Chicago/Turabian StyleDonno, Dario, and Federica Turrini. 2020. "Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties" Foods 9, no. 10: 1474. https://doi.org/10.3390/foods9101474