| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398840 | Food Research International | 2013 | 8 Pages |
Abstract
⺠Both olive leaf drying and freezing affected the antioxidant potential. ⺠Hot air dried olive leaves showed higher phenolic content than freeze dried ones. ⺠The oleuropein content increased by prior hot air drying of olive leaves. ⺠Freezing reduced the phenolic content of olive leaves.
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Authors
Margarita Hussam Ahmad-Qasem, Enrique Barrajón-Catalán, Vicente Micol, Antonio Mulet, José Vicente GarcÃa-Pérez,