Deriving Valorization of Phenolic Compounds from Olive Oil By-Products for Food Applications Through Microencapsulation Approaches: a Comprehensive Review

AuthID
 P-00S-CNF
2
Author(s)
Paulo, F
·
Tipo de Documento
Review
Year published
2021
Publicado
in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, ISSN: 1040-8398
Volume: 61, Número: 6, Páginas: 920-945 (26)
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Publication Identifiers
Pubmed: 32274929
SCOPUS: 2-s2.0-85083548063
Wos: WOS:000526333300001
Source Identifiers
ISSN: 1040-8398
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