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Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment

The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for its integral use, ensuring its conservation and management. Subsequently, it can be t...

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Detalles Bibliográficos
Autores principales:	Duarte, Stevens, Puchades, Almudena, Jiménez-Hernández, Nuria, Betoret, Ester, Gosalbes, María José, Betoret, Noelia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10295057/ https://www.ncbi.nlm.nih.gov/pubmed/37371960 http://dx.doi.org/10.3390/antiox12061229

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