Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts.

Flamminii, Federica; Di Mattia, Carla Daniela; Sacchetti, Giampiero; Neri, Lilia; Mastrocola, Dino; Pittia, Paola.

Flamminii F; Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
Di Mattia CD; Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
Sacchetti G; Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
Neri L; Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
Mastrocola D; Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
Pittia P; Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.

Foods ; 9(8)2020 Jul 24.

Article en En | MEDLINE | ID: mdl-32722352