Table of Contents
Foods, Volume 9, Issue 2 (February 2020) – 138 articles
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Cover Story (view full-size image) The aromatic composition and bioactive compounds from used cork stoppers and cork byproducts may be [...] Read more. The aromatic composition and bioactive compounds from used cork stoppers and cork byproducts may be a sustainable alternative as flavoring agents and antioxidants for the food industry. The aromatic extracts composed with vanillins, volatile phenols, aldehydes, lactones, terpenols, and phenolic compounds showed high aromatic potential and a valuable antioxidant activity to be further reused in different food products. View this paper