Fuente: Tomato_News Lugar: Science In the context of agro-industrial by-product valorization and nutritional strategies based on natural bioactive compounds, a study by SSICAZ in Italy developed a polyphenol-fortified tomato juice using extracts from unripe green tomatoes (a processing by-product), evaluating its physicochemical, antioxidant, sensory, and storage properties. It was published in a special issue on “Bioactive Compounds in Food […]