Obtaining value-added products from cashew apple bagasse: A sustainable alternative achieved through a hydrothermal process.
- DOI
- 10.1016/j.foodres.2025.116276
- Published
- 2025 May
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.116276,
title = {Obtaining value-added products from cashew apple bagasse: A sustainable alternative achieved through a hydrothermal process.},
author = {Barroso TLCT and Castro LEN and da Rosa RG and Brackmann R and Goldbeck R and Forster-Carneiro T},
year = {2025},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2025.116276},
url = {https://doi.org/10.1016/j.foodres.2025.116276}
}RIS
TY - JOUR TI - Obtaining value-added products from cashew apple bagasse: A sustainable alternative achieved through a hydrothermal process. AU - Barroso TLCT AU - Castro LEN AU - da Rosa RG AU - Brackmann R AU - Goldbeck R AU - Forster-Carneiro T PY - 2025 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2025.116276 UR - https://doi.org/10.1016/j.foodres.2025.116276 ER -
APA
TLCT, B., LEN, C., RG, D. R., R, B., R, G., & T, F. (2025). Obtaining value-added products from cashew apple bagasse: A sustainable alternative achieved through a hydrothermal process.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.116276
Source records
- pubmed · retrieved 2026-09-26T15:58:07.735Z