Salazar Bermeo, JulioMoreno Chamba, BryanHeredia Hortigüela, RosaLizama, VictoriaMartínez Madrid, María C.Saura, DomingoValero, ManuelNeacsu, MadalinaMartí, Nuria2023-05-122023-05-122023-05-12Salazar Bermeo, J, Moreno Chamba, B, Heredia Hortigüela, R, Lizama, V, Martínez Madrid, M C, Saura, D, Valero, M, Neacsu, M & Martí, N 2023, 'Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development : Antioxidants', Antioxidants, vol. 12, no. 5, 1085. https://doi.org/10.3390/antiox120510852076-3921RIS: urn:C009F39B28805839581FB0DAA27AA813https://hdl.handle.net/2164/20715Funding This study was supported by the Ministerio de Ciencia, Innovación y Universidades through the funded project ‘Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomía’ (CTM2017-88978-R), and by the predoctoral fellowship of J.S.-B. from Miguel Hernández University (“Ayudas a la contratación de personal investigador en formación 2022”).173622060engfunctional beveragesDiospyros kakiultrasoundnatural eutecticpolysaccharidesby-productsdietary fibreantioxidant bioactivesRZ Other systems of medicineSupplementary DataRZJournal article10.3390/antiox12051085125