From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts.
Federica FlamminiiCarla Daniela Di MattiaGraziana DifonzoLilia NeriMarco FaietaFrancesco CaponioPaola PittiaPublished in: Journal of the science of food and agriculture (2019)
The results of this study highlight that olive leaves extracts can represent a useful ingredient in acidic lipid-containing foods. © 2019 Society of Chemical Industry.