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 Elhusseinsubject
chemistry.chemical_classificationAntioxidantGeneral Chemical Engineeringmedicine.medical_treatmentFlavonoidOlea europaea leaf04 agricultural and veterinary sciencesGeneral Chemistry040401 food sciencechemistry.chemical_compound0404 agricultural biotechnologychemistryOleuropeinmedicineFood scienceFood Scienceyear | journal | country | edition | language |
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2018-02-13 | Journal of Food Processing and Preservation |