Valorization of tomato waste as a source of additive ingredients: purification, cell proliferation and anti-inflammatory activities of flavonoids from tomato pomace

作者：F.H. Wang, Haibin Cui, Di Wang, Xingyu Ren, Lu Jin, Quanjia Chen, Pan Le · 发表于：Journal of Food Science and Technology · 年份：2025 · DOI：10.1007/s13197-025-06240-z · 被引用次数：3 · 研究领域：Phytochemicals and Antioxidant Activities、Bioactive Compounds in Plants、Polysaccharides and Plant Cell Walls