Olive Biophenols as New Antioxidant Additives in Food and Beverage
- 3 February 2017
- journal article
- research article
- Published by Wiley in ChemistrySelect
- Vol. 2 (4) , 1360-1365
Abstract
Replacing synthetic phenols, sulfites and other synthetic antioxidants and antimicrobials, olive biophenols can be successfully used as multipurpose additives in foodstuffs and beverages. Are these natural phenolics suitable for large‐scale replacement of synthetic additives? This study aims to provide an answer to this and related questions of significant health and environmental significance.Keywords
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