Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings

被引：0
|
作者：
Olusola Samuel Jolayemi
Nicolò Stranges
Federica Flamminii
Ernestina Casiraghi
Cristina Alamprese
机构：
[1] University of Milan,Department of Food, Environmental and Nutritional Sciences (DeFENS)
[2] University of Teramo,Faculty of Bioscience and Technology for Agriculture, Food and Environment
来源：
Food and Bioprocess Technology | 2021年 / 14卷
关键词：
Waste recovery; Sustainability; Olive mill by-products; Physical stability; Antioxidants; Oxidative stability;
D O I：
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学科分类号：
摘要：
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页码：93 / 105
页数：12
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