Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoi...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado en:Nutrients
Autores principales: Flori, Lorenzo, Macaluso, Monica, Taglieri, Isabella, Sanmartin, Chiara, Sgherri, Cristina, De Leo, Marinella, Ciccone, Valerio, Donnini, Sandra, Venturi, Francesca, Pistelli, Luisa, Martelli, Alma, Calderone, Vincenzo, Testai, Lara, Zinnai, Angela
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7352984/
https://ncbi.nlm.nih.gov/pubmed/32471156
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12061557
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares