Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to...

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Bibliographic Details
Main Authors: M. Antónia Nunes, Filip Reszczyński, Ricardo N. M. J. Páscoa, Anabela S. G. Costa, Rita C. Alves, Maria Beatriz P. P. Oliveira
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Molecules
Subjects:
by-products
antioxidants
mixture
synergism
antagonism
additive
Online Access:https://www.mdpi.com/1420-3049/26/1/169

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