Flamminii, Federica <br/><br/>
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts.  [electronic resource] 

 -  Journal of the science of food and agriculture  Nov 2019 
 - 6620-6627 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.9949  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Ingredients--analysis<br/>Olea--chemistry<br/>Phenols--chemistry<br/>Plant Extracts--chemistry<br/>Plant Leaves--chemistry