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The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS.
Baccouri, Bechir; Rajhi, Imene; Theresa, Sieren; Najjar, Yesmene; Mohamed, Salma Nayet; Willenberg, Ina.
Afiliação
  • Baccouri B; Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Rajhi I; Laboratory of Legumes, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Theresa S; Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany.
  • Najjar Y; Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Mohamed SN; Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia.
  • Willenberg I; Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany.
Eur Food Res Technol ; 248(11): 2809-2823, 2022.
Article em En | MEDLINE | ID: mdl-35873866
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Eur Food Res Technol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Tunísia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Eur Food Res Technol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Tunísia