Almond (<i>Prunus dulcis</i>) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment

• Main Authors: Stevens Duarte (Author), Almudena Puchades (Author), Nuria Jiménez-Hernández (Author), Ester Betoret (Author), María José Gosalbes (Author), Noelia Betoret (Author)
• 格式: 圖書
• 出版: MDPI AG, 2023-06-01T00:00:00Z.
• 主題: article
• 在線閱讀: Connect to this object online.

The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for its integral use, ensuring its conservation and management. Subsequently, it can be t...