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.

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DOI: 10.3390/FOODS13020189 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus