Olive fruit debittering significantly alters its antioxidant activity as evaluated with multiple free-radical scavenging ability
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DOI: 10.1007/s11694-020-00742-4
Abstract: Raw olive fruits taste bitter and are not edible without debittering. Common debittering process promotes the loss of olive antioxidant activity and the magnitude of loss depends on the debittering reagent used. Antioxidant activity was… read more here.
Keywords: antioxidant activity; scavenging ability; multiple free; activity evaluated ... See more keywords