Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization
The olive oil industry generates large volumes of by-products, creating notable environmental and economic concerns. Among these, olive cake (OC)—a primary by-product of olive oil extraction—stands out due to its high content of bioactive compounds and potential for value-added recycling. This study...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/13/12/1470 |
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