Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing

Autor:	Caterina Lazzaroli, Beatrice Sordini, Luigi Daidone, Gianluca Veneziani, Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Maurizio Servili, Agnese Taticchi
Rok vydání:	2023
Předmět:	Kombucha Antioxidant activity Sensory properties Olive oil by-product Olea europaea L Hydrophilic phenols Biochemistry Food Science
Zdroj:	Food Bioscience. 53:102551
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2023.102551
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9df14a3a94d8e0c0f61d792e298b762b https://doi.org/10.1016/j.fbio.2023.102551 Zobrazit plný text záznamu Full Text from ScienceDirect