Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
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Title
Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
Authors
Keywords
Olive by-products, Target molecules, Biological properties, Phenolic compounds, Mechanism of action, Innovative applications
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 116, Issue -, Pages 1084-1104
Publisher
Elsevier BV
Online
2021-09-14
DOI
10.1016/j.tifs.2021.09.007
References
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