A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts

Author:

Cecchi Lorenzo,Bellumori Maria,Cipriani Caterina,Mocali Alessandra,Innocenti Marzia,Mulinacci NadiaORCID,Giovannelli Lisa

Funder

ECR of Florence

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference33 articles.

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5. The case of the 2014 crop season in Tuscany: A survey of the effect of the olive fruit fly attack;Cecchi;Italian Journal of Food Science,2016

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