The residues of fruit and vegetable processing: from 'waste' to 'resource' of natural phytochemical compounds

MLA

Susanna Bartolini, et al. “The Residues of Fruit and Vegetable Processing: From ‘Waste’ to ‘Resource’ of Natural Phytochemical Compounds.” Advances in Horticultural Science, vol. 34, no. 1S, Apr. 2020. EBSCOhost, https://doi.org/10.13128/ahsc-8055.

APA

Susanna Bartolini, M. Orlando, Alice Trivellini, F. Venturi, C. Sanmartin, I. Taglieri, M. Macaluso, A. Zinnai, & Anna Mensuali-Sodi. (2020). The residues of fruit and vegetable processing: from “waste” to “resource” of natural phytochemical compounds. Advances in Horticultural Science, 34(1S). https://doi.org/10.13128/ahsc-8055

Chicago

Susanna Bartolini, M. Orlando, Alice Trivellini, F. Venturi, C. Sanmartin, I. Taglieri, M. Macaluso, A. Zinnai, and Anna Mensuali-Sodi. 2020. “The Residues of Fruit and Vegetable Processing: From ‘Waste’ to ‘Resource’ of Natural Phytochemical Compounds.” Advances in Horticultural Science 34 (1S). doi:10.13128/ahsc-8055.