Berry by-products obtained from a decoction process are a rich source of low- and high-molecular weight extractable and non-extractable polyphenols
Rosalía Reynoso‐Camacho, Ana María Sotelo-González, Paola Patiño-Ortiz, Nuria Elizabeth Rocha‐Guzmán, Iza F. Pérez‐Ramírez
Topics & Concepts
DecoctionPolyphenolChemistryFlavonolsBerryEllagic acidProanthocyanidinBlowing a raspberryFood scienceBilberryOrganic chemistryBotanyAntioxidantBiologyPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisAntioxidant Activity and Oxidative Stress