Changes in bioactive compounds' stability and colour of functional plum spread during different storage conditions
There is growing interest in utilizing juice pomace, including plum pomace, in new food products as a sustainable strategy for reducing agro-waste. As an alternative source of dietary fibres and phenolic bioactives, plum pomace represents a valuable ingredient in functional food development. Some ph...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402199B.pdf |
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