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...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/68270 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/68270 |