A by-product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf-life test and in vitro gastrointestinal digestion

Subjects

Subjects :

bioaccessibility
encapsulation
Functional food ingredient
hydroxytyrosol
nutraceuticals
olive oil pomace
storage stability

Details

Language :

English

Database :

OpenAIRE

Accession number :

edsair.od.......310..0ab576313f13a632456b40757b1e8919