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High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.

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Bibliographic Details
Title: High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.
Authors: Polmann G; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Rossi GB; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Teixeira GL; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Maciel LG; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., de Francisco A; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Arisi ACM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Block JM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil., Feltes MMC; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
Source: Journal of food science and technology [J Food Sci Technol] 2022 Jun; Vol. 59 (6), pp. 2284-2294. Date of Electronic Publication: 2021 Sep 08.
Publication Type: Journal Article
Journal Info: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:0022-1155
DOI:10.1007/s13197-021-05242-x