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A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts
Cecchi, Lorenzo, Bellumori, Maria, Cipriani, Caterina, Mocali, Alessandra, Innocenti, Marzia, Mulinacci, Nadia, Giovannelli, LisaVolume:
40
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2017.12.018
Date:
January, 2018
File:
PDF, 705 KB
english, 2018