The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS

Category

Published in:

European Food Research & Technology : European food research and technology
Vol. (2022)p. 1-15

Volume:

(2022)

Date Issued:

19.07.2022

DOI:

10.1007/s00217-022-04091-y

Scopus ID:

85134493016

Language:

English

Type of Resource:

Text

Keywords:

HPLC–DAD–ESI–MS/MS; Maceration; Olive oil; Phenolic compounds; Tocopherol; Wild olive leaves

DDC subject of DNB:

660 Chemical engineering

URL:

https://link.springer.com/article/10.1007/s00217-022-04091-y

Institution:

Max Rubner-Institut, Department of Safety and Quality of Cereals

Physical Location:

W3220