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...
Guardat en:
| Autors principals: | , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-07-01
|
| Col·lecció: | Journal of Agriculture and Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2666154326004898 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|