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6533b823fe1ef96bd127e9f3

RESEARCH PRODUCT

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Mehmet BilginSelin ŞAhinJosé M. LorenzoShahin RoohinejadFrancisco J. BarbaElaf Abdelillah Ali Elhussein

subject

chemistry.chemical_classificationAntioxidantGeneral Chemical Engineeringmedicine.medical_treatmentFlavonoidOlea europaea leaf04 agricultural and veterinary sciencesGeneral Chemistry040401 food sciencechemistry.chemical_compound0404 agricultural biotechnologychemistryOleuropeinmedicineFood scienceFood Science
yearjournalcountryeditionlanguage
2018-02-13Journal of Food Processing and Preservation
https://doi.org/10.1111/jfpp.13604
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