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Frontiers in Sustainable Food Systems
(May 2020)
Editorial: Sustainable Processing Innovations for Foods
Cristobal N. Aguilar,
Lourdes Maria Correa Cabral,
Paula Jauregi
Affiliations
Cristobal N. Aguilar
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
Lourdes Maria Correa Cabral
Brazilian Agricultural Research Corporation, Brasília, Brazil
Paula Jauregi
Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom
DOI
https://doi.org/10.3389/fsufs.2020.00057
Journal volume & issue
Vol. 4
Abstract
Read online
No abstracts available.
Keywords
sustainable food processing
fruit waste
lactic acid bacteria
probiotic
food by-product
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