Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea) leaf

  1. Şahin, S.
  2. Elhussein, E.
  3. Bilgin, M.
  4. Lorenzo, J.M.
  5. Barba, F.J.
  6. Roohinejad, S.
Revista:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Any de publicació: 2018

Volum: 42

Número: 5

Tipus: Article

DOI: 10.1111/JFPP.13604 GOOGLE SCHOLAR
Font de les dades: Scopus