Influence of free and encapsulated olive leaf phenolic extract on the storage stability of single and double emulsion salad dressings

OS Jolayemi, N Stranges, F Flamminii… - Food and Bioprocess …, 2021 - Springer
Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible
approach is the recovery of leaf phenolic compounds, which have a great interest for food …
被引用次数：23 相关文章

Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings

OS Jolayemi, S Nicolò, F Federica… - Food and …, 2021 - search.proquest.com
Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible
approach is the recovery of leaf phenolic compounds, which have a great interest for food …

Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings.

OS Jolayemi, N Stranges, F Flamminii… - Food & Bioprocess …, 2021 - search.ebscohost.com
Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible
approach is the recovery of leaf phenolic compounds, which have a great interest for food …

Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings

OS Jolayemi, N Stranges, F Flamminii… - FOOD AND …, 2021 - air.unimi.it
Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible
approach is the recovery of leaf phenolic compounds, which have a great interest for food …

Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings

OS Jolayemi, N Stranges, F Flamminii… - FOOD AND …, 2021 - ricerca.unich.it
Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible
approach is the recovery of leaf phenolic compounds, which have a great interest for food …

[引用][C] Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings

OS Jolayemi, S Nicolò, F Flamminii… - FOOD AND …, 2021 - research.unite.it
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single
and Double Emulsion Salad Dressings IRIS IRIS Home Sfoglia Macrotipologie & tipologie …

Influence of free and encapsulated olive leaf phenolic extract on the storage stability of single and double emulsion salad dressings.

OS Jolayemi, N Stranges, F Flamminii, E Casiraghi… - 2020 - cabidigitallibrary.org
Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible
approach is the recovery of leaf phenolic compounds, which have a great interest for food …

[引用][C] Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings

OS Jolayemi, N Stranges, F Flamminii, E Casiraghi… - 2021