Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes
The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Processes |
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| Online Access: | https://www.mdpi.com/2227-9717/9/6/953 |