Chemical Properties of Olive and Bay Leaves
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200520828108812.pdf
Reference16 articles.
1. Seasonal changes of mineral nutrients in olive leaves during the alternate-bearing cycle
2. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study
3. Vasodilator Effect of Olive Leaf
4. Biotransformations of phenolic compounds in Olea europaea L.
5. Biophenolic components of olives
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1. Improvement in β-glucan extraction from Ganoderma lucidum with high-pressure steaming and enzymatic pre-treatment;Applied Biological Chemistry;2018-02-23
2. Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (Olea europeae L.) as by-product;Grasas y Aceites;2014-07-21
3. Quality Characteristics, Shelf-life, and Bioactivities of the Low Salt Squid Jeot-gal with Natural Plant Extracts;Journal of the Korean Society of Food Science and Nutrition;2013-05-31
4. Hepatocyte Lysosomal Membrane Stabilization by Olive Leaves against Chemically Induced Hepatocellular Neoplasia in Rats;International Journal of Hepatology;2011
5. Chemical Properties of Barley Leaf Using Different Drying Methods;Journal of the Korean Society of Food Science and Nutrition;2008-01-31
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