From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota-Reference-Cited by-同舟云学术

From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

Published:2019-01 Issue: Volume:83 Page:63-77
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Žugčić Tihana,Abdelkebir Radhia,Alcantara Cristina,Collado María Carmen,García-Pérez Jose Vicente,Meléndez-Martínez Antonio J.^ORCID,Režek Jambrak Anet^ORCID,Lorenzo José M.^ORCID,Barba Francisco J.^ORCID

Funder

European Cooperation in Science and Technology

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound;Ahmad-Qasem;Innovative Food Science & Emerging Technologies,2013

5. Separation of squalene from olive oil deodorizer distillate using supercritical fluids;Akgün;European Journal of Lipid Science and Technology,2011

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