In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients
Article first published online: 14 MAR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 7, pages 1460–1467, July 2013
How to Cite
Diaz-Vela, J., Totosaus, A., Cruz-Guerrero, A. E. and de Lourdes Pérez-Chabela, M. (2013), In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients. International Journal of Food Science & Technology, 48: 1460–1467. doi: 10.1111/ijfs.12113
- Issue published online: 24 JUN 2013
- Article first published online: 14 MAR 2013
- Manuscript Accepted: 19 JAN 2013
- Manuscript Received: 14 SEP 2012
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