Zobrazeno 1 - 2
of 2
pro vyhledávání: '"María R. Marin-Arroyo"'
Autor:
Iñigo Arozarena, Victor M. Balcão, Soraia Vilela Borges, Diego Alvarenga Botrel, Jennifer Burgain, Marco V. Chaud, Magda Corgneau, Ziortza Cruz, Gabriel Davidov-Pardo, Anna Chiara De Prisco, Patrick Degen, Francesco Donsì, Milla Gabriela dos Santos, Daniel Edelhoff, Carmen Sílvia Favaro-Trindade, Regiane Victória de Barros Fernandes, Vincenzo Fogliano, Claire Gaiani, Gabriela Gallardo, Chunmei Gao, Carlos García-Estrada, Cássia A. Glasser, Vural Gokmen, Lía V. Guardiola, Stefan Henning, Laura G. Hermida, Mingzhu Liu, Weilin Liu, Zhen Liu, Shaoyu Lü, María R. Marin-Arroyo, Gian Luigi Mauriello, David Julian McClements, Montserrat Navarro, Idoia Olabarrieta, Graciela W. Padua, Jerome P. Paques, Sandra Rainieri, Glaucia Aguiar Rocha-Selmi, Leonard M.C. Sagis, Joël Scher, Mariarenata Sessa, Harjinder Singh, Dieter Suter, Ismail Tontul, Ayhan Topuz, Antonio Dario Troise, Marta M.D.C. Vila, Paola Vitaglione, Bi-Cheng Wu, Jinlong Yang, Aiqian Ye, Xinyu Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b59bcf082dac44bd0b0bdec0e723fc3
https://doi.org/10.1016/b978-0-12-800350-3.00033-9
https://doi.org/10.1016/b978-0-12-800350-3.00033-9
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 2, Pp 250-264 (2022)
Up to 5% of the total olive weight arriving at the mill is discarded as leaves. Interest in the possible uses of these residues is growing, because they constitute a potential cheap and abundant source of compounds with high total antioxidant capacit
Externí odkaz:
https://doaj.org/article/516aea00259f40888e3452c34a04d59e
