Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization
Larissa Slongo Faccioli, Manuela Poletto Klein, Gabriela Ramos Borges, Carolina Silveira Dalanhol, Isabel Cristina Kasper Machado, Juliano Garavaglia, Simone Morelo Dal Bosco
Topics & Concepts
OleuropeinQuantitative Descriptive AnalysisFood scienceOleaTasteFlavorChemistrySensory analysisMathematicsOlive oilHorticultureBiologyEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative StressPhytochemicals and Antioxidant Activities