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...
| Main Author: | |
|---|---|
| Other Authors: | , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2020
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/1822/68270 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/68270 |