By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system si...

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Detalles Bibliográficos
Autores principales: Fraga-Corral, María, Otero, Paz, Echave, Javier, Garcia-Oliveira, Paula, Carpena, Maria, Jarboui, Amira, Nuñez-Estevez, Bernabé, Simal-Gandara, Jesus, Prieto, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827785/
https://www.ncbi.nlm.nih.gov/pubmed/33440730
http://dx.doi.org/10.3390/foods10010137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827785/
https://www.ncbi.nlm.nih.gov/pubmed/33440730
http://dx.doi.org/10.3390/foods10010137

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