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Kaloteraki C, Bousdouni P, Almpounioti K, Ouzaid C, Papagianni O, Sfikti F, Dimitsa E, Tsami D, Sarivasilleiou AG, Karantonis HC, et al. Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability. Applied Sciences. 2023; 13(15):8876. https://doi.org/10.3390/app13158876

Kaloteraki, Chrysoula, Panoraia Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Olga Papagianni, Fotini Sfikti, Elina Dimitsa, Dimitra Tsami, Anastasia Grammatiki Sarivasilleiou, Haralabos C. Karantonis, and et al. 2023. "Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability" Applied Sciences 13, no. 15: 8876. https://doi.org/10.3390/app13158876

Kaloteraki, C., Bousdouni, P., Almpounioti, K., Ouzaid, C., Papagianni, O., Sfikti, F., Dimitsa, E., Tsami, D., Sarivasilleiou, A. G., Karantonis, H. C., Skalkos, D., Kandyliari, A., & Koutelidakis, A. E. (2023). Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability. Applied Sciences, 13(15), 8876. https://doi.org/10.3390/app13158876