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From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts |
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| Authors: | Federica Flamminii Carla Daniela Di Mattia Graziana Difonzo Lilia Neri Marco Faieta Francesco Caponio Paola Pittia |
| Affiliation: | 1. Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy;2. Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy |
| Abstract: | |
| Keywords: | olive leaves by-products phenolic extracts technological functionality food ingredients |