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Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study.
Gonzalez-Ortega, Rodrigo; Di Mattia, Carla Daniela; Pittia, Paola; Natasa, Poklar Ulrih.
  • Gonzalez-Ortega R; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
  • Di Mattia CD; Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Teramo, Italy.
  • Pittia P; Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Teramo, Italy.
  • Natasa PU; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
J Sci Food Agric ; 103(4): 2047-2056, 2023 Mar 15.
Article en En | MEDLINE | ID: mdl-36461135
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Olea / Antioxidantes Tipo de estudio: Prognostic_studies Idioma: En Año: 2023 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Olea / Antioxidantes Tipo de estudio: Prognostic_studies Idioma: En Año: 2023 Tipo del documento: Article