Use of olive leaf extract to reduce lipid oxidation of baked snacks.
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DOI: 10.1016/j.foodres.2018.03.034
Abstract: Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on… read more here.
Keywords: oxidation; baked snacks; oxidation baked; olive leaf ... See more keywords