Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes
- DOI
- 10.3390/foods15193527
- Published
- 2026-10-02
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15193527,
title = {Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes},
author = {Francine Albernaz Lobo and Carla M. Stinco and Ana M. Benítez-González and Dolores Hernanz and María José Jara-Palacios},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15193527},
url = {https://doi.org/10.3390/foods15193527}
}RIS
TY - JOUR TI - Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes AU - Francine Albernaz Lobo AU - Carla M. Stinco AU - Ana M. Benítez-González AU - Dolores Hernanz AU - María José Jara-Palacios PY - 2026 JO - Foods DO - 10.3390/foods15193527 UR - https://doi.org/10.3390/foods15193527 ER -
APA
Lobo, F. A., Stinco, C. M., Benítez-González, A. M., Hernanz, D., & Jara-Palacios, M. J. (2026). Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes. Foods. https://doi.org/10.3390/foods15193527
Source records
- crossref · retrieved 2026-11-04T20:50:48.420Z