From the UNESCO Intangible Cultural Heritage of Italian Cuisine to Circular Valorization of “<i>Battuto Toscano</i>” By-Products

The valorization of culinary by-products into functional bioactive resources represents a significant advancement in sustainable biotechnology. This study characterizes an extract derived from “<i>battuto toscano</i>” by-products, a traditional blend of garlic, onion, carrot, and celery trimmings, r...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Alfonso Trezza, Bashar Al-Mousawi, Lia Millucci, Melina Müller, Michela Geminiani, Annalisa Santucci
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2026-06-01
Цуврал:	Applied Sciences
Нөхцлүүд:	circular economy food waste valorization “<i>battuto toscano</i>” anti-glycation advanced glycation end products (AGEs) antioxidant activity
Онлайн хандалт:	https://www.mdpi.com/2076-3417/16/12/6199
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!