Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments
In food industry, Olive Oil Mill Wastewater (OOMWW) is considered a by-product because of the presence of biostatic compounds with a high polluting rate, in particular phenols. Moreover, during olive oil processing, a large amount of this by-product constitutes an ecological and economical problem f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2012-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1370 |