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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2024

Alea: 13

Zenbakia: 2

Mota: Artikulua

DOI: 10.3390/FOODS13020189 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus