Valorization of olive processing by-products via drying technologies: a case study on the recovery of bioactive phenolic compounds from olive leaves, pomace, and wastewater

Critical Reviews in Food Science and Nutrition - Tập 63 Số 29 - Trang 9797-9815 - 2023
Narjes Malekjani1, Seid Mahdi Jafari2,3
1Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
2Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
3Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain

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