Effect of encapsulated olive leaf extract on the physicochemical, rheological and antioxidant properties of Cantal-type cheese
This research evaluated how encapsulated olive leaf extract (E-OLE) influences the quality characteristics of Cantal-type cheese during 63 days of refrigerated storage at 2 °C. Cheeses were enriched with varying levels (1.0 %, 2.0 %, and 3.0 % w/w) of either free (OLE) or encapsulated (E-OLE) olive...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002331 |
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