(2021). Valorization strategies of dietary fiber and carotenoids from a by-product of organic tomato processing as potential ingredients in functional food formulations.
Chicago Style (17th ed.) CitationValorization Strategies of Dietary Fiber and Carotenoids from a By-product of Organic Tomato Processing as Potential Ingredients in Functional Food Formulations. 2021.
MLA (8th ed.) CitationValorization Strategies of Dietary Fiber and Carotenoids from a By-product of Organic Tomato Processing as Potential Ingredients in Functional Food Formulations. 2021.
Warning: These citations may not always be 100% accurate.