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Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiolo...

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Detalles Bibliográficos
Autores principales:	Difonzo, Graziana, Squeo, Giacomo, Calasso, Maria, Pasqualone, Antonella, Caponio, Francesco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518013/ https://www.ncbi.nlm.nih.gov/pubmed/31018492 http://dx.doi.org/10.3390/foods8040138

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