An Improved pH-Driven Method for Upcycling Polyphenols from Plants or Byproducts into Foods
The incorporation of polyphenols into food systems provides various health benefits, yet their stability and bioactivity are often compromised by processing conditions. In this study, we advanced the pH-driven method for processing highly pH-sensitive polyphenols, such as quercetin, by optimizing op...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3945 |
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