Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves

  1. Ronca, C.L.
  2. Marques, S.S.
  3. Ritieni, A.
  4. Giménez-Martínez, R.
  5. Barreiros, L.
  6. Segundo, M.A.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2024

Volum: 13

Número: 2

Tipus: Article

DOI: 10.3390/FOODS13020189 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus