Development of functional muffins enriched with lemon by-products as sources of Bioactive compounds
Food waste is a growing global concern, and upcycling by-products from the food industry offers a sustainable solution. This study explores the incorporation of lemon by-products—fresh pomace, flour, and extract—into muffin formulations to enhance their nutritional, antioxidant, and sensory properti...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000887 |
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