Bioactive compounds from the mosambi (Citrus limetta) peel and their fortification into tilapia surimi improve gelling and textural properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-023-04142-8.pdf
Reference59 articles.
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3. Liu N, Li X, Zhao P, Zhang X, Qiao O, Huang L, Gao W (2021) A review of chemical constituents and health-promoting effects of citrus peels. Food Chem 365:130585. https://doi.org/10.1016/j.foodchem.2021.130585
4. Zayed A, Badawy MT, Farag MA (2021) Valorization and extraction optimization of Citrus seeds for food and functional food applications. Food Chem 355:129609. https://doi.org/10.1016/j.foodchem.2021.129609
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