By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was...

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Bibliographic Details
Main Authors: Hind Mikdame, Ezzahra Kharmach, Nour Elhouda Mtarfi, Karima Alaoui, Mohamed Ben Abbou, YAhya Rokni, Zineb Majbar, Mustapha Taleb, Zakia Rais
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2020/6382942
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