Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films
- DOI
- 10.3390/foods15183229
- Published
- 09
- Container
- Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183229,
title = {Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films},
author = {Cássia H. Barbosa and Mariana A. Andrade and Victor G. L. Souza and Francisco Ravasco and Carla Motta and Miguel A. Cerqueira and Vasco D. F. Martins and Andreia F. M. Santos and Sidney Tomé and Fernanda Vilarinho and Ana Sanches Silva and Ana Luísa Fernando},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183229},
url = {https://doi.org/10.3390/foods15183229}
}RIS
TY - JOUR TI - Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films AU - Cássia H. Barbosa AU - Mariana A. Andrade AU - Victor G. L. Souza AU - Francisco Ravasco AU - Carla Motta AU - Miguel A. Cerqueira AU - Vasco D. F. Martins AU - Andreia F. M. Santos AU - Sidney Tomé AU - Fernanda Vilarinho AU - Ana Sanches Silva AU - Ana Luísa Fernando PY - 2026 JO - Foods DO - 10.3390/foods15183229 UR - https://doi.org/10.3390/foods15183229 ER -
APA
Barbosa, C. H., Andrade, M. A., Souza, V. G. L., Ravasco, F., Motta, C., Cerqueira, M. A., Martins, V. D. F., Santos, A. F. M., Tomé, S., Vilarinho, F., Silva, A. S., & Fernando, A. L. (2026). Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films. Foods. https://doi.org/10.3390/foods15183229
Source records
- doaj · retrieved 2026-09-26T14:32:16.149Z