Artichoke By-Products as Natural Source of Phenolic Food Ingredient
Nowadays, the transformation activity of the food industry results in the generation of a huge amount of daily discarded vegetables wastes. One of those undervalued by-products are produced during the post-harvesting and processing process of artichokes. In the present research, the potential of art...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-04-01
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Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/11/9/3788 |