Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies.

Francisco Artés-Hernández Noelia Castillejo Lorena Martínez Zamora Ginés Benito Martínez-Hernández

Published in: Foods (Basel, Switzerland) (2021)

Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.

Keyphrases

health risk assessment