[1]
G. Alshehry, “Bioactive compounds, antioxidant and antimicrobial activities of some fruits and vegetable peel enriched as a functional food in meat technology during frozen storage”, Ital. J. Food Sci., vol. 37, no. 4, pp. 149–167, Oct. 2025, doi: 10.15586/ijfs.v37i4.3120.