| 000 | 01195 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250518052314.0 | ||
| 264 | 0 | _c20191031 | |
| 008 | 201910s 0 0 eng d | ||
| 022 | _a1097-0010 | ||
| 024 | 7 |
_a10.1002/jsfa.9949 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aFlamminii, Federica | |
| 245 | 0 | 0 |
_aFrom by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. _h[electronic resource] |
| 260 |
_bJournal of the science of food and agriculture _cNov 2019 |
||
| 300 |
_a6620-6627 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aFood Ingredients _xanalysis |
| 650 | 0 | 4 |
_aOlea _xchemistry |
| 650 | 0 | 4 |
_aPhenols _xchemistry |
| 650 | 0 | 4 |
_aPlant Extracts _xchemistry |
| 650 | 0 | 4 |
_aPlant Leaves _xchemistry |
| 700 | 1 | _aDi Mattia, Carla Daniela | |
| 700 | 1 | _aDifonzo, Graziana | |
| 700 | 1 | _aNeri, Lilia | |
| 700 | 1 | _aFaieta, Marco | |
| 700 | 1 | _aCaponio, Francesco | |
| 700 | 1 | _aPittia, Paola | |
| 773 | 0 |
_tJournal of the science of food and agriculture _gvol. 99 _gno. 14 _gp. 6620-6627 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1002/jsfa.9949 _zAvailable from publisher's website |
| 999 |
_c29945042 _d29945042 |
||