Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods
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DOI: 10.1016/j.tifs.2021.04.027
Abstract: Abstract Background Eggplant (also known as aubergine) by-products, which consist mostly of peel and calyx, are generated in substantial amounts by industrial food processing sections and usually discarded as waste without further utilization. However, studies… read more here.
Keywords: eggplant products; functional properties; food; valorization ... See more keywords