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Journal: Molecules, 2025
Volume: 30
Number: 3564
3564
Article: Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties
Authors: by Jorge Saura-Martínez, Luis Tortosa-Díaz, Francisco José López-Avilés, Miguel Juárez-Marín, Asunción María Hidalgo and Fulgencio Marín-Iniesta
Link: https://www.mdpi.com/1420-3049/30/17/3564

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