Olive cake and leaf extracts as valuable sources of antioxidant and antimicrobial compounds: a comparative study

被引：0
|
作者：
Messaad Moudache
Filomena Silva
Cristina Nerín
Farid Zaidi
机构：
[1] Faculté Des Sciences de La Nature Et de La Vie,Département Des Sciences Alimentaires
[2] Université de Bejaia,Faculté Des Sciences de La Nature Et de La Vie Et Des Sciences de La Terre
[3] Université de Bouira,Faculty of Veterinary Medicine
[4] ARAID – Agencia Aragonesa para la Investigación y el Desarrollo,CICS
[5] University of Zaragoza,UBI – Health Sciences Research Centre
[6] University of Beira Interior,undefined
[7] Avenida Infante D. Henrique,undefined
[8] I3A – Aragón Institute of Engineering Research,undefined
来源：
Waste and Biomass Valorization | 2021年 / 12卷
关键词：
Olive leaf; Olive cake; UPLC-QTOF-MS; Antimicrobial activity; Antioxidant activity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1431 / 1445
页数：14
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