By-products from different citrus processes as a source of customized functional fibres

By F. R. Marín, C. Soler‐Rivas, O. Benavente-García, J. Castillo, J. Pérez-Álvarez. 2007

516 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f3585dd3ac58fdb932fdce7973f021455e69a1e8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. A. Ruíz-Rodríguez
2. A. Ocaña
3. F. R. Marín
4. C. Soler‐Rivas

Citations in the corpus

• Effect of domestic processing on bioactive compounds (2008, background): “For example, citrus peel may content approximately until 70% of the total fibre of the whole fruit, and the peel (albedo and flavedo) is never consumed using only the remaining 30% (Fernandez-Lopez et al. 2004; Marin et al. 2007).”