Stability of refined olive oil and olive‐pomace oil added by phenolic compounds from olive leaves
Author:
Affiliation:
1. Laboratoire des Bioprocédés Environnementaux, Pôle d'Excellence Régionale AUF, (PER‐LBP) Centre de Biotechnologie de Sfax, Sfax, Tunisie
2. Institut de l'olivier de Sfax, Sfax, Tunisie
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900166
Reference36 articles.
1. History of olive cultivars based on their genetic distances
2. Beneficial properties of olive oil
3. Effect of refining on the phenolic composition of crude olive oils
4. Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves
5. Stabilisation of edible oils with natural antioxidants
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