Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

• 主要な著者: Luca Grispoldi (著者), Federica Ianni (著者), Francesca Blasi (著者), Luna Pollini (著者), Silvia Crotti (著者), Deborah Cruciani (著者), Beniamino Terzo Cenci-Goga (著者), Lina Cossignani (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2022-06-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP...