Almond (<i>Prunus dulcis</i>) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment
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...
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| Main Authors: | , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2023-06-01T00:00:00Z.
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