Leichtweis, M. G., Molina, A. K., Pereira, C., Pires, T. C., Calhelha, R. C., Oliveira, B., . . . Barros, L. (2022). Pumpkin by-products as a source of preservative compounds for food application: Valorization of industrial bioresidues towards a sustainable system.

Leichtweis, Maria Gabriela, Adriana K. Molina, Carla Pereira, Tânia C.S.P Pires, Ricardo C. Calhelha, Beatriz Oliveira, Isabel C.F.R Ferreira, and Lillian Barros. Pumpkin By-products as a Source of Preservative Compounds for Food Application: Valorization of Industrial Bioresidues Towards a Sustainable System. 2022.

Leichtweis, Maria Gabriela, et al. Pumpkin By-products as a Source of Preservative Compounds for Food Application: Valorization of Industrial Bioresidues Towards a Sustainable System. 2022.