Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product

French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The micro...

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Detalles Bibliográficos
Autores principales: Aliyari, Mohammad Amin, Rezaei, Karamatollah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471335/
https://www.ncbi.nlm.nih.gov/pubmed/34575123
http://dx.doi.org/10.3390/life11090974

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471335/
https://www.ncbi.nlm.nih.gov/pubmed/34575123
http://dx.doi.org/10.3390/life11090974

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