Dietary olive leaves improve the quality and the consumer preferences of a model sheep cheese
Viviana Bolletta, Mariano Pauselli, Camilla Pomente, Antonio Natalello, Luciano Morbidini, Gianluca Veneziani, Valerio Granese, Bernardo Valenti
Topics & Concepts
Food scienceWine tastingYield (engineering)Polyunsaturated fatty acidChemistryFatty acidBiologyWineOrganic chemistryMetallurgyMaterials scienceMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides