Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with <i>Zingiber officinale</i> (Ginger) by Two Different Enrichment Processes during One-Year Storage

The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second...

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Egile Nagusiak:	Irene Maria Grazia Custureri, Vincenzo Sicari, Monica Rosa Loizzo, Rosa Tundis, Ana Cristina Soria, Angelo Maria Giuffrè
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2023-10-01
Saila:	Foods
Gaiak:	extra virgin olive oil functional olive oil ginger antioxidant activity anti-obesity effect sensory analysis
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/12/20/3822
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