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Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8–12% residual olive...
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| Publicado no: | Front Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6371699/ https://ncbi.nlm.nih.gov/pubmed/30805344 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2019.00003 |
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