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Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods
Caporaso, Nicola, Formisano, Diego, Genovese, AlessandroLanguage:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398.2017.1343797
Date:
June, 2017
File:
PDF, 1.08 MB
english, 2017