Evaluation of the potential of achachairu peel (Garcinia humilis) for the fortification of cereal-based foods.

Sandra M Gomes Ilana C Rodrigues Flávio A Silva Lúcia Santos

Published in: Journal of the science of food and agriculture (2024)

This study proves the potential for achachairu by-products incorporated into cereal-based products to improve their biological properties while extending the food shelf life. © 2024 Society of Chemical Industry.

Keyphrases

human health
risk assessment