Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects.
- DOI
- 10.1016/j.foodres.2019.108940
- Published
- 2020 May
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2019.108940,
title = {Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects.},
author = {Di Nunzio M and Picone G and Pasini F and Chiarello E and Caboni MF and Capozzi F and Gianotti A and Bordoni A},
year = {2020},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2019.108940},
url = {https://doi.org/10.1016/j.foodres.2019.108940}
}RIS
TY - JOUR TI - Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects. AU - Di Nunzio M AU - Picone G AU - Pasini F AU - Chiarello E AU - Caboni MF AU - Capozzi F AU - Gianotti A AU - Bordoni A PY - 2020 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2019.108940 UR - https://doi.org/10.1016/j.foodres.2019.108940 ER -
APA
M, D. N., G, P., F, P., E, C., MF, C., F, C., A, G., & A, B. (2020). Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2019.108940
Source records
- pubmed · retrieved 2026-09-26T00:42:46.702Z