Sensory aspects of olive pomace polyphenols – linking phenolic composition to bitterness
Olive pomace is a by-product rich in polyphenols with potential as a functional food ingredient, although negative impacts on sensory properties have been reported. To determine the key pomace polyphenols associated with bitterness, polyphenols from an olive pomace extract were fractionated, identif...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2026-07-01
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| Serie: | Journal of Agriculture and Food Research |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2666154326004898 |
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