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Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy.
Jimenez-Lopez, C; Fraga-Corral, M; Carpena, M; García-Oliveira, P; Echave, J; Pereira, A G; Lourenço-Lopes, C; Prieto, M A; Simal-Gandara, J.
Affiliation
  • Jimenez-Lopez C; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de
  • Fraga-Corral M; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de
  • Carpena M; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • García-Oliveira P; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Echave J; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Pereira AG; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es and Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de
  • Lourenço-Lopes C; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Prieto MA; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
  • Simal-Gandara J; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. jsimal@uvigo.es mprieto@uvigo.es.
Food Funct ; 11(6): 4853-4877, 2020 Jun 24.
Article in En | MEDLINE | ID: mdl-32463400
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Full text: 1 Database: MEDLINE Main subject: Food Industry / Agriculture / Polyphenols / Antioxidants Type of study: Prognostic_studies Limits: Humans Language: En Year: 2020 Type: Article
Fulltext
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PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Food Industry / Agriculture / Polyphenols / Antioxidants Type of study: Prognostic_studies Limits: Humans Language: En Year: 2020 Type: Article