Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin
In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the ad...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-11-01
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Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/10/22/8164 |