HIGHLIGHTS
- who: Anna Starzyńska-Janiszewska and collaborators from the Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka, Krakow, Poland have published the article: Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts, in the Journal: Antioxidants 2022, 11, 1693. of /2022/
- what: In this context, the aim of this study was to evaluate the influence of SSF on phenolic content and thereby on antioxidant activity of olive leaves samples, concerning the potential of this fermented . . .
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