Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies

Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies

Sinrod, A.
journal of food science 2019 Vol. 84 pp. 412-420
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sinrod2019phenolicsjournal

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