Ma Angeles Martín-Cabrejas

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13 BACKGROUND: The food industry produces a large amount of onion waste, making it 14 necessary to search for possible ways for their utilization. One way could be to use 15 these ‘waste’ onions as a new and natural source of high-value functional ingredients, 16 due to the presence of bioactive compounds in onion, which present health benefits. The 17 aim(More)
BACKGROUND Currently, there is growing interest in extracts derived from winery by-products because of their beneficial health properties, which are associated with the presence of bioactive compounds. In this paper, we have carried out the chemical characterization and in vitro colonic fermentation of four grape pomace (GP) extracts rich in polyphenols and(More)
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