Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

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dc.contributor.authorDe Camargo, A.C.
dc.contributor.authorSchwember Neira, Andrés R.
dc.contributor.authorParada, R.
dc.contributor.authorGarcia, S.
dc.contributor.authorMarostica, M.R.
dc.contributor.authorFranchin, M.
dc.contributor.authorRegitano-d'Arce, M.A.B.
dc.contributor.authorShahidi, F.
dc.date.accessioned2021-05-31T03:47:22Z
dc.date.available2021-05-31T03:47:22Z
dc.date.issued2018
dc.format.extent47 páginas
dc.fuente.origenConveris
dc.identifier.doi10.3390/ijms19113498
dc.identifier.issn1422-0067
dc.identifier.urihttps://doi.org/10.3390/ijms19113498
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/60283
dc.issue.numeroNo. 11
dc.language.isoen
dc.nota.accesoContenido completo
dc.revistaINTERNATIONAL JOURNAL OF MOLECULAR SCIENCESes_ES
dc.rightsacceso abierto
dc.titleOpinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compoundses_ES
dc.typeartículo de revisión
dc.volumenVol. 19
sipa.codpersvinculados67919
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