Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Empeltre"
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Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (Olea europaea L.) leaves
Up to 5% of the total olive weight arriving at the mill is discarded as leaves. Interest in the possible uses of these residues is growing, because they constitute a potential cheap and abundant source of compounds with ...