Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

• Príomhchruthaitheoirí: Beatrice Sordini (Údar), Stefania Urbani (Údar), Sonia Esposto (Údar), Roberto Selvaggini (Údar), Luigi Daidone (Údar), Gianluca Veneziani (Údar), Maurizio Servili (Údar), Agnese Taticchi (Údar)
• Formáid: LEABHAR
• Foilsithe / Cruthaithe: MDPI AG, 2024-01-01T00:00:00Z.
• Ábhair: article
• Rochtain ar líne: Connect to this object online.

Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from ol...