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Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods / Aljurf, B.N., Cutroneo, S., Bugatti, K., Barlas, B., Bashir, A.K.H., Sahin, S., Oztop, H.M., Tedeschi, T.. - In: FOOD HYDROCOLLOIDS. - ISSN 0268-005X. - 176:(2026). [10.1016/j.foodhyd.2026.112565]

Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods

Cutroneo, Sara;Bugatti, Kelly;Tedeschi, Tullia
2026-01-01
2026
Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods / Aljurf, B.N., Cutroneo, S., Bugatti, K., Barlas, B., Bashir, A.K.H., Sahin, S., Oztop, H.M., Tedeschi, T.. - In: FOOD HYDROCOLLOIDS. - ISSN 0268-005X. - 176:(2026). [10.1016/j.foodhyd.2026.112565]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/3049254
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