Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives

Hao-Yu Xue1, Xiao-Lin Yu1, Fa-Lin Sun1

  • 1College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berries, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, China.

NPJ Science of Food
|April 29, 2026
PubMed

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