Valorization of bio-residues from the processing of main portuguese fruit crops: from discarded waste to health promoting compounds

HIGHLIGHTS

• who: Liege A. Pascoalino et al. from the Centro de Investigau00e7u00e3o de Montanha (CIMO), Instituto Politu00e9cnico de Braganu00e7a, Campus de Santa Apolu00f3nia, Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo have published the research: Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds, in the Journal: Molecules 2021, 2624 of /2021/
• what: Food processing generates a large amount of bio-residues which have become the focus of different studies aimed at valorizing this low-cost source of bioactive High consumption . . .
  

   

  

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