Evaluation of the relationship between the peptide profiles and the lipid-lowering properties of olive seed hydrolysates as a tool for tuning hypocholesterolemic functionality
Olive processing generates large amounts of stones with high protein contents.
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1959 ◽
Vol 39
(1)
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pp. 102-114
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2001 ◽
Vol 44
(1)
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pp. 23-32
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2011 ◽
Vol 12
(1)
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pp. 158-159
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