Active Ingredients from Foods: Biochemical and Processing Aspects
Foods
.
2021 May 29;10(6):1240.
doi: 10.3390/foods10061240.
Author
Sergio Montserrat-de la Paz
1
Affiliation
1
Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41012 Seville, Spain.
PMID:
34072422
PMCID:
PMC8227300
DOI:
10.3390/foods10061240
Abstract
The global food and food technology market is in rapid growth [...].
Publication types
Editorial