Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review

Review

Abstract: Background: Fruit and vegetable by-products (FVBP) from the food industry and post-harvest represent

Palabras claves:

bioactive compounds, Encapsulation, Food by-products, food processing, Functional ingbkp_redients, Natural additives

Autores:

Diego Santiago Tupuna, Jenny Ruales, Verónica Marcillo-Parra, Zulay González

Fuentes:

scopus