Barbosa Pereira, LetriciaAndrade, Mariana A.Barbosa, Cássia H.Vilarinho, FernandaSanches Silva, Ana TeresaRodríguez Bernaldo de Quirós, Ana IsabelSendón García, Raquel2021-03-122021-03-122021Proceedings 2021, 70(1), 31; https://doi.org/10.3390/foods_2020-07821http://hdl.handle.net/10347/24719The 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 sectorengCopyright: © 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/)Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/Fruit by-productsPolyphenolsFood additives/ingredientsLC-DADLC-MS/MSjournal article10.3390/foods_2020-078212504-3900open access