By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system si...

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Dades bibliogràfiques
Publicat a:Foods
Autors principals: Fraga-Corral, María, Otero, Paz, Echave, Javier, Garcia-Oliveira, Paula, Carpena, Maria, Jarboui, Amira, Nuñez-Estevez, Bernabé, Simal-Gandara, Jesus, Prieto, Miguel A.
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2021
Matèries:
Review
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7827785/
https://ncbi.nlm.nih.gov/pubmed/33440730
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010137
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