Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes
Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quali...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Ferdowsi University of Mashhad
2024-01-01
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| Serie: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Soggetti: | |
| Accesso online: | https://ifstrj.um.ac.ir/article_44347_94d688d972d2b6f8052b91265c3d47c3.pdf |
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