Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, Rebeca Cruz, Ana C. A. Veloso, José Alberto Pereira, António M. Peres
Topics & Concepts
HydroxytyrosolChemistryTyrosolSweetnessPungencyFood scienceExtraction (chemistry)ZiziphusHorticultureTasteAntioxidantBotanyOlive oilChromatographyPolyphenolOrganic chemistryBiologyPepperEdible Oils Quality and AnalysisEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities