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Ahmad-Qasem Mateo, MH.; Barrajón Catalán, E.; Micol Molina, V.; Mulet Pons, A.; García Pérez, JV. (2013). Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential. Food Research International. 50(1):189-196. https://doi.org/10.1016/j.foodres.2012.10.028
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80813
Título: | Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential | |
Autor: | Ahmad-Qasem Mateo, Margarita Hussam Barrajón Catalán, Enrique Micol Molina, Vicente | |
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[EN] In this work, the effect of the methods used for the freezing and drying of olive leaves on the polyphenol content and antioxidant capacity of the extracts was addressed. Thus, different methods were used to dry olive ...[+]
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Derechos de uso: | Cerrado | |
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Versión del editor: | http://dx.doi.org/ 10.1016/j.foodres.2012.10.028 | |
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The authors thank the Generalitat Valenciana (PROMETEO/2010/062) for its financial support. M. H. Ahmad Qasem was the recipient of a fellowship from Ministerio de Educacion, Cultura y Deporte of Spain (Programa de Formacion ...[+]
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