Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

Yasmini P. A. Silva, Bárbara C. Borba, Vanessa A. Pereira, Marcela G. Reis, Márcio Caliari, Marianne Su Ling Brooks, Tânia A.P.C. Ferreira