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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2023
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| 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 |