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International Journal of Food Sciences and Nutrition Volume 73, 2022 - Issue 8

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Food composition and analysis

Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils

Silvia Marzocchia Department of Agricultural and Food Sciences, University of Bologna, Cesena, ItalyView further author information

Maria Fiorenza Cabonia Department of Agricultural and Food Sciences, University of Bologna, Cesena, ItalyView further author information

Federica Pasinia Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy;b Interdepartmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Cesena, ItalyCorrespondence[email protected]
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Pages 1057-1066 | Received 01 Aug 2022, Accepted 21 Sep 2022, Published online: 03 Oct 2022

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https://doi.org/10.1080/09637486.2022.2128309
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Ítala M. G. Marx. (2023) Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review. Foods 12:8, pages 1667.
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