Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts

[Image: see text] A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that if appropriate and dependable methods are ap...

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Detalles Bibliográficos
Autores principales: Erskine, Ezgi, Ozkan, Gulay, Lu, Baiyi, Capanoglu, Esra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9910098/
https://www.ncbi.nlm.nih.gov/pubmed/36777564
http://dx.doi.org/10.1021/acsomega.2c07602

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9910098/
https://www.ncbi.nlm.nih.gov/pubmed/36777564
http://dx.doi.org/10.1021/acsomega.2c07602

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