Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects

Published 2019 View Full Article

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Title
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects
Authors
Keywords
Olive oil by-products, Bakery, Polyphenols, Inflammation, Cultured intestinal cells, Fermentation, NMR based metabolomics, Foodomics
Journal
FOOD RESEARCH INTERNATIONAL
Volume 131, Issue -, Pages 108940
Publisher
Elsevier BV
Online
2019-12-29
DOI
10.1016/j.foodres.2019.108940

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