Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

Ifagbémi Bienvenue Chabi, Oscar Zannou, Emmanuelle S.C.A. Dedehou, Bernolde Paul Ayegnon, Oloudé B. Oscar Odouaro, Sajid Maqsood, Charis M. Galanakis, Adéchola Pierre Polycarpe Kayodé

    Research output: Contribution to journalReview articlepeer-review

    6 Citations (Scopus)

    Fingerprint

    Dive into the research topics of 'Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review'. Together they form a unique fingerprint.

    Keyphrases

    Food Science