Orange residues in the preparation of food products: A review. Research, Society and Development, [S. l.], v. 10, n. 6, p. e0910615373, 2021. DOI: 10.33448/rsd-v10i6.15373. Disponível em: https://rsdjournal.org/rsd/article/view/15373. Acesso em: 5 dec. 2025.