Peer-reviewedCC BYFoods (Basel, Switzerland)1 Oct 2026

Valorization of Mango Peel Powder in Spreadable Cream Cheese: Effects on Composition, Bioactive Properties, Structure, and Sensory Quality

Ionuț Dumitru Veleșcu¹
Florina Stoica²
Ioana Cristina Crivei¹
Andreea Bianca Balint¹
Roxana Nicoleta Rațu¹

¹Department of Food Technologies, Faculty of Agriculture, , 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (I.D.V.); (I.C.C.); (A.B.B.)
²Research Institute for Agriculture and Environment, , 14 Sadoveanu Alley, 700490 Iasi, Romania;

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Cite

BibTeX

@article{veleșcu2026valorization,
  title = {{Valorization of Mango Peel Powder in Spreadable Cream Cheese: Effects on Composition, Bioactive Properties, Structure, and Sensory Quality}},
  author = {Ionuț Dumitru Veleșcu and Florina Stoica and Ioana Cristina Crivei and Andreea Bianca Balint and Roxana Nicoleta Rațu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13703758},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Valorization of Mango Peel Powder in Spreadable Cream Cheese: Effects on Composition, Bioactive Properties, Structure, and Sensory Quality
AU  - Ionuț Dumitru Veleșcu
AU  - Florina Stoica
AU  - Ioana Cristina Crivei
AU  - Andreea Bianca Balint
AU  - Roxana Nicoleta Rațu
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13703758
SN  - 2304-8158
ER  -

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