Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes.

Autor: Tavakoli, M. Manzari, Rezadoost, H., Ebrahimi, S. Nejad, Vazifeshenas, M. R., Mirjalili, M. H.

Publikováno v: Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān; Feb/Mar2024, Vol. 19 Issue 6, p95-109, 15p