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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Detalles Bibliográficos
Autores principales: Nunes, M. Antónia, Reszczyński, Filip, Páscoa, Ricardo N. M. J., Costa, Anabela S. G., Alves, Rita C., Oliveira, Maria Beatriz P. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7796174/
https://www.ncbi.nlm.nih.gov/pubmed/33396530
http://dx.doi.org/10.3390/molecules26010169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7796174/
https://www.ncbi.nlm.nih.gov/pubmed/33396530
http://dx.doi.org/10.3390/molecules26010169

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