|
|
|
Junyang Li, Margherita Pettinato, Roberta Campardelli, Iolanda De Marco and Patrizia Perego
Large amounts of food waste are produced each year. These residues require appropriate management to reduce their environmental impact and, at the same time, economic loss. However, this waste is still rich in compounds (e.g., colorants, antioxidants, po...
ver más
|
|
|