Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review
番茄渣作为改善食品理化性质、感官特性和延长保质期的重要功能性成分来源：综述
期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2024.e25261
Chabi, Ifagbémi Bienvenue; Zannou, Oscar; Dedehou, Emmanuelle S C A; Ayegnon, Bernolde Paul; Oscar Odouaro, Oloudé B; Maqsood, Sajid; Galanakis, Charis M; Pierre Polycarpe Kayodé, Adéchola
