Phenolic compounds of mango (Mangifera indica) by-products: Antioxidant and antimicrobial potential, use in disease prevention and food industry, methods of extraction and microencapsulation

Globally, a large amount of agri-food waste is generated as a result of industrial processes or direct consumption of raw materials, and when discarded, they represent a factor of environmental pollution. Mango by-products have a great bioactive potential, especially because they contain phenolic co...

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Autores principales: Vicente Tirado-Kulieva, Sheyla Atoche-Dioses, Ernesto Hernández-Martínez
Formato: article
Lenguaje:EN
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PT
Publicado: Universidad Nacional de Trujillo 2021
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Acceso en línea:https://doaj.org/article/72c6d262afba4f399bd0b210e67e1594
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