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Autor:
Lucía López-Salas, Javier Díaz-Moreno, Marco Ciulu, Isabel Borrás-Linares, Rosa Quirantes-Piné, Jesús Lozano-Sánchez
Publikováno v:
Foods, Vol 13, Iss 10, p 1555 (2024)
Olive oil is a food of great importance in the Mediterranean diet and culture. However, during its production, the olive oil industry generates a large amount of waste by-products that can be an important source of bioactive compounds, such as phenol
Externí odkaz:
https://doaj.org/article/57783d706b55494bb6806ad3c83cb0dd