Improving stability of frying oils and food quality with addition of dried olive mill wastewater
Abstract The olive oil industry in Mediterranean countries generates large quantities of waste, recognized as a cheap source of valuable compounds. This study evaluated the antioxidant properties, nutritional value and antimicrobial activity of dried olive mill wastewater (OMWW) and its effect on ve...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00430-x |
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