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The Valorization of Lignocellulosic Residues from the Brazilian Amazon and Cerrado Biomes as Sources of Functional Ingredients for Plant-Based Foods: Technological and Functional Potential

Crossref DOI link: https://doi.org/10.1007/s11947-026-04387-x

Published Online: 2026-05-29

Published Print: 2026-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

de Lima, Beatriz Rodrigues

da Silva Anthero, Ana Gabriela

Goldbeck, Rosana
Funding

Funding for this research was provided by:

Universidade Estadual De Campinas
License Information

Text and Data Mining valid from 2026-05-29

Version of Record valid from 2026-05-29
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Article History

Received: 15 March 2026

Accepted: 1 May 2026

First Online: 29 May 2026

Declarations

:

: The authors declare no competing interests.

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