In vitroevaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indicaL.) peel and pineapple (Ananas comosus) peel as functional ingredients

  • Juan Diaz-Vela, Alfonso Totosaus, Alma E. Cruz-Guerrero, María de Lourdes Pérez-Chabela
  • International Journal of Food Science & Technology, March 2013, Wiley
  • DOI: 10.1111/ijfs.12113

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The following have contributed to this page: Dr Alfonso Totosaus