Published in
Royal Society of Chemistry, Food and Function, 19(13), p. 9959-9972, 2022
DOI: 10.1039/d2fo00657j
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Pineapple by-products as a source of bioactive compounds with potential for industrial food application
Journal article published in 2022 by
Bruna Moreira 
,
Eliana Pereira,
Tiane C. Finimundy ,
José Pinela ,
Ricardo C. Calhelha,
Márcio Carocho ,
Dejan Stojković,
Marina Sokovic ,
Isabel C. F. R. Ferreira ,
Cristina Caleja ,
Lillian Barros
,
Eliana Pereira,
Tiane C. Finimundy ,
José Pinela ,
Ricardo C. Calhelha,
Márcio Carocho ,
Dejan Stojković,
Marina Sokovic ,
Isabel C. F. R. Ferreira ,
Cristina Caleja ,
Lillian Barros
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Abstract
Characterization of the phenolic profile of the hydroethanolic extracts obtained from pineapple peel and crown leaves, and evaluation of their in vitro bioactivity.