Almpounioti, K.; Papagianni, O.; Michaloudi, P.; Tsermoula, S.K.; Potsaki, P.; Dimou, C.; Koutelidakis, A.E.
Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content. Appl. Sci. 2025, 15, 9462.
https://doi.org/10.3390/app15179462
AMA Style
Almpounioti K, Papagianni O, Michaloudi P, Tsermoula SK, Potsaki P, Dimou C, Koutelidakis AE.
Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content. Applied Sciences. 2025; 15(17):9462.
https://doi.org/10.3390/app15179462
Chicago/Turabian Style
Almpounioti, Kalliopi, Olga Papagianni, Panagiota Michaloudi, Sofia Konstantina Tsermoula, Panagiota Potsaki, Charalampia Dimou, and Antonios E. Koutelidakis.
2025. "Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content" Applied Sciences 15, no. 17: 9462.
https://doi.org/10.3390/app15179462
APA Style
Almpounioti, K., Papagianni, O., Michaloudi, P., Tsermoula, S. K., Potsaki, P., Dimou, C., & Koutelidakis, A. E.
(2025). Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content. Applied Sciences, 15(17), 9462.
https://doi.org/10.3390/app15179462
