New by-products rich in bioactive substances from the olive oil mill processing
Author:
Affiliation:
1. Food Biotechnology Department, Instituto de la Grasa (IG-CSIC); Campus University Pablo de Olavide; Seville Spain
2. Jaencoop SCA, Villanueva del Arzobispo; Jaén Spain
Funder
Spanish Government and European FEDER funds (project ASOAN, Interconecta)
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference31 articles.
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4. Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs;Paiva-Martins;J Sci Food Agric,2014
5. Olive by-products for functional and food applications: challenging opportunities to face environmental constraints;Nunes;Innov Food Sci Emerg Technol,2016
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