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Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review
The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391475/ https://www.ncbi.nlm.nih.gov/pubmed/34441599 http://dx.doi.org/10.3390/foods10081823 |