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.
Zeitschrift:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Datum der Publikation: 2018

Ausgabe: 42

Nummer: 5

Art: Artikel

DOI: 10.1111/JFPP.13604 GOOGLE SCHOLAR
Datenquelle: Scopus