Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice
Paola Foti, Paride S. Occhipinti, Flora V. Romeo, Nicolina Timpanaro, Teresa Musumeci, Cinzia Lucia Randazzo, Cinzia Caggia
Topics & Concepts
HydroxytyrosolFood scienceChemistryOrange juiceIngredientAntioxidantPhenolsWastewaterOleuropeinPolyphenolOlive oilBiochemistryWaste managementEngineeringEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesSpectroscopy and Chemometric Analyses