Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from ol...

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Bibliografski detalji

Glavni autori:	Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili, Agnese Taticchi
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2024-01-01
Serija:	Antioxidants
Teme:	secondary shelf life natural product as food additives olive oil by-product valorisation bioactive compounds volatile compounds lipid oxidation
Online pristup:	https://www.mdpi.com/2076-3921/13/1/128
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