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Published in 2020 at "Journal of Food Measurement and Characterization"
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…
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Keywords:
antioxidant activity;
scavenging ability;
multiple free;
activity evaluated ... See more keywords