Boosting Antioxidant Quality in Cucumber Beverages with Encapsulated Tomato Carotenoids
Tomato by-products are widely generated during processing, which deserve revalorization due to being rich in bioactive compounds that can be incorporated into novel formulas. This study explores the use of tomato by-products as a source of pigments and antioxidant compounds to develop a seasoned cuc...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/14/3/354 |
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