Evaluating the nutritional and bioactive composition of grape, jaboticaba, and hibiscus by-product flours as potential ingredients for the food industry

No abstract is available for this paper.

• Publication year

  2025

• Venue

  Journal of Food Measurement & Characterization

• Publication date

  2025-03-26

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1007/s11694-025-03222-9
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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