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Journal of Food Quality
Volume 2018, Article ID 8136190, 2 pages
https://doi.org/10.1155/2018/8136190
Editorial

Fruit and Vegetable Derived Waste as a Sustainable Alternative Source of Nutraceutical Compounds

1Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi 28, 90123 Palermo, Italy
2Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
3Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain

Correspondence should be addressed to Luisa Tesoriere; ti.apinu@ereiroset.asiul

Received 24 June 2018; Accepted 26 June 2018; Published 28 August 2018

Copyright © 2018 Alessandro Attanzio et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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