By-products of plant food processing as a source of functional compounds—Recent developments

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Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts

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Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

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Supercritical CO2 Extraction of β-Carotene and Lycopene from Tomato Paste Waste

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Phytochemical and nutritional significance of cactus pear

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Chemoprevention of azoxymethane-induced rat colon carcinogenesis by the naturally occurring flavonoids, diosmin and hesperidin

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Apple Pomace and Products Derived from Apple Pomace: Uses, Composition and Analysis

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Isolation and identification of procyanidins in apple pomace

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