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Cited article:

Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review

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Biotechnology Reports 29 e00574 (2021)
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Assessment of in vitro bioacessibility of macrominerals and trace elements in green banana flour

Milena do Prado Ferreira and César Ricardo Teixeira Tarley
Journal of Food Composition and Analysis 92 103586 (2020)
https://doi.org/10.1016/j.jfca.2020.103586

Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications

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Food Research International 111 148 (2018)
https://doi.org/10.1016/j.foodres.2018.05.023

Valorization of banana peel: a biorefinery approach

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Reviews in Chemical Engineering 32 (6) 651 (2016)
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Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (Musa ABB) Peel at Various Stages of Development

Prerna Khawas and Sankar Chandra Deka
International Journal of Food Properties 19 (12) 2832 (2016)
https://doi.org/10.1080/10942912.2016.1141296

SINGLE DEFOLIATION HAD LITTLE INFLUENCE ON GROWTH AND DRY MATTER ATTRIBUTES OF SHEA (VITELLARIA PARADOXAC. F. GAERTN.) SEEDLINGS

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Forests, Trees and Livelihoods 20 (4) 283 (2011)
https://doi.org/10.1080/14728028.2011.9756714