ZOR, Melek; ERDEMIR, Ebru; FETTAHOĞLU, Kübra; TOPDAŞ, Elif Feyza; ŞENGÜL, Memnune. Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels. Italian Journal of Food Science, Singapore, v. 37, n. 3, p. 286–299, 2025. DOI: 10.15586/ijfs.v37i3.2911. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2911. Acesso em: 22 apr. 2026.