Olive cake and leaf extracts as valuable sources of antioxidant and antimicrobial compounds: a comparative study
Messaad Moudache, Filomena Silva, Cristina Nerı́n, Farid Zaïdi
Topics & Concepts
Food scienceDPPHAntimicrobialAntioxidantChemistryOleaBroth microdilutionBiologyBotanyMinimum inhibitory concentrationBiochemistryOrganic chemistryPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity