Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

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dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxíagl
dc.contributor.authorBarbosa Pereira, Letricia
dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorBarbosa, Cássia H.
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSanches Silva, Ana Teresa
dc.contributor.authorRodríguez Bernaldo de Quirós, Ana Isabel
dc.contributor.authorSendón García, Raquel
dc.date.accessioned2021-03-12T12:03:10Z
dc.date.available2021-03-12T12:03:10Z
dc.date.issued2021
dc.description.abstractThe bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sectorgl
dc.description.peerreviewedSIgl
dc.description.sponsorshipThis work was financially supported by the VIPACFood project (grant agreement no. 618127) selected by ERA-NET ARIMNet2 call 2016 (Coordination of Agricultural Research in the Mediterranean) of the European Union through the 7th Framework Programme and funding by the Spanish National Institute for Agricultural and Food Research and Technology (INIA) ref. APCIN2016-00061-00-00, by the “Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia”, Ref. No. GRC 2019/030, and by Foundation for Science and Technology (FCT, Portugal,) ARIMNET2/0003/2016. Cássia H. Barbosa is grateful for her research grant in the frame of the VIPACFood project (ARIMNET2/0003/2016). The work was also supported by UIDB/00211/2020 with funding from FCT/MCTES through national fundsgl
dc.identifier.citationProceedings 2021, 70(1), 31; https://doi.org/10.3390/foods_2020-07821gl
dc.identifier.doi10.3390/foods_2020-07821
dc.identifier.essn2504-3900
dc.identifier.urihttp://hdl.handle.net/10347/24719
dc.language.isoenggl
dc.publisherMDPIgl
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/FP7/618127
dc.relation.publisherversionhttps://doi.org/10.3390/foods_2020-07821gl
dc.rightsCopyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons. org/licenses/by/4.0/)gl
dc.rightsAtribución 4.0 Internacional
dc.rights.accessRightsopen accessgl
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFruit by-productsgl
dc.subjectPolyphenolsgl
dc.subjectFood additives/ingredientsgl
dc.subjectLC-DADgl
dc.subjectLC-MS/MSgl
dc.titlePhenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MSgl
dc.typejournal articlegl
dc.type.hasVersionVoRgl
dspace.entity.typePublication
relation.isAuthorOfPublication8ec5c206-7aba-4869-8abc-feea997a22f7
relation.isAuthorOfPublicationef1b8308-d49d-42fd-bc20-00dded407617
relation.isAuthorOfPublication11564ec8-da8c-4ccb-b794-97130bc6316c
relation.isAuthorOfPublication.latestForDiscovery8ec5c206-7aba-4869-8abc-feea997a22f7

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