Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus : Nutraceutical an...
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus : Nutraceutical and Sensorial Features
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while
leaves are rich sources of bioactive substances, no data are available in the literature about the effect of
leaf addition on the nutraceutical and sensorial profiles of olive oil. This st...
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Full title
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus : Nutraceutical and Sensorial Features
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TN_cdi_doaj_primary_oai_doaj_org_article_2e4fda2b78e34ab1b05da82925ae3b6c
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_2e4fda2b78e34ab1b05da82925ae3b6c
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules24142625
