Program and Abstract Book: The 5th International Electronic Conference on Foods, p. 90
Editorial
MDPI
Fecha de publicación
2024-10
Descripción
Póster presentado en: The 5th International Electronic Conference on Foods 2024, durante los días 28-30 de octubre de forma online.
Resumo
Blackberry (Rubus sp.) is a red fruit with great potential as a functional ingredient thanks to its composition rich in antioxidants. This work aimed to characterize and study the bioactivity of two byproducts (skins and seeds) from the blackberry juice industry.
