Total and sustainable valorisation of olive pomace using a fractionation approach
Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fr...
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| Other Authors: | , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/31829 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/31829 |