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Journal: Appl. Sci., 2025
Volume: 15
Number: 9462
9462
Article: Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content
Authors: by Kalliopi Almpounioti, Olga Papagianni, Panagiota Michaloudi, Sofia Konstantina Tsermoula, Panagiota Potsaki, Charalampia Dimou and Antonios E. Koutelidakis
Link: https://www.mdpi.com/2076-3417/15/17/9462

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