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dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGerardi, Gisela 
dc.contributor.authorCavia Saiz, Mónica 
dc.contributor.authorOrtega Heras, Miriam 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2025-02-17T08:54:29Z
dc.date.available2025-02-17T08:54:29Z
dc.date.issued2024-10
dc.identifier.urihttp://hdl.handle.net/10259/10231
dc.descriptionPóster presentado en: The 5th International Electronic Conference on Foods 2024, durante los días 28-30 de octubre de forma online.es
dc.description.abstractBlackberry (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.en
dc.description.sponsorshipThis work was supported by Government of Spain (Project A16Z02).es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofProgram and Abstract Book: The 5th International Electronic Conference on Foods, p. 90es
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject.otherBiotecnologíaes
dc.subject.otherBiotechnologyen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.titleThe Bioactivity of by products from the blackberry juice industryen
dc.typeinfo:eu-repo/semantics/conferenceObjectes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://sciforum.net/event/Foods2024#sectionses
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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