Vescovo, D.; Manetti, C.; Ruggieri, R.; Spizzirri, U.G.; Aiello, F.; Martuscelli, M.; Restuccia, D.
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review. Foods 2025, 14, 1333.
https://doi.org/10.3390/foods14081333
AMA Style
Vescovo D, Manetti C, Ruggieri R, Spizzirri UG, Aiello F, Martuscelli M, Restuccia D.
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review. Foods. 2025; 14(8):1333.
https://doi.org/10.3390/foods14081333
Chicago/Turabian Style
Vescovo, Domizia, Cesare Manetti, Roberto Ruggieri, Umile Gianfranco Spizzirri, Francesca Aiello, Maria Martuscelli, and Donatella Restuccia.
2025. "The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review" Foods 14, no. 8: 1333.
https://doi.org/10.3390/foods14081333
APA Style
Vescovo, D., Manetti, C., Ruggieri, R., Spizzirri, U. G., Aiello, F., Martuscelli, M., & Restuccia, D.
(2025). The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review. Foods, 14(8), 1333.
https://doi.org/10.3390/foods14081333