TAKKA, M. et al. Valorization and Optimization of Agro-Food By-Products from Punica granatum Bark and Juglans regia Husk Combined with Syzygium aromaticum for Enhanced Antioxidant and Anti-Inflammatory Activities: A D-Optimal Mixture Design Approach: In Production. The North African Journal of Food and Nutrition Research, v. 9, n. SI, 9 Sep.2026.