Unleashing the Potential of Fruit Byproducts in Value-Added Foods for Sustainable Nutrition: A Review. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. 1, p. 21–29, 2025. DOI: 10.54987/jobimb.v13i1.1071. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1071. Acesso em: 11 may. 2026.