Cargando…
Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature
The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent processing possible. However, it can affect material...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922872/ https://www.ncbi.nlm.nih.gov/pubmed/33669757 http://dx.doi.org/10.3390/foods10020459 |