Health Outcomes Related to the Consumption of Olive Products: A Brief Review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01119-w.pdf
Reference74 articles.
1. Kaniewski D, van Campo E, Boiy T et al (2012) Primary domestication and early uses of the emblematic olive tree: Palaeobotanical, historical and molecular evidence from the Middle East. Biol Rev 87:885–899. https://doi.org/10.1111/J.1469-185X.2012.00229.X
2. IOC. https://www.internationaloliveoil.org/wp-content/uploads/2021/12/IOC-Olive-Oil-Dashboard-1.html#production-2. Accessed 11 Oct 2022
3. Rossi R (2017) The EU olive and olive oil sector Main features, challenges and prospects. Briefing. European Parliamentary Research Service. https://www.europarl.europa.eu/RegData/etudes/BRIE/2017/608690/EPRS_BRI(2017)608690_EN.pdf. Accessed 15 Sept 2023
4. Peralbo-Molina Á, Luque de Castro MD (2013) Potential of residues from the Mediterranean agriculture and agrifood industry. Trends Food Sci Technol 32:16–24. https://doi.org/10.1016/j.tifs.2013.03.007
5. Nunes MA, Pimentel FB, Costa ASG et al (2016) Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints. Innov Food Sci Emerg Technol 35:139–148. https://doi.org/10.1016/J.IFSET.2016.04.016
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