publicações selecionadas
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artigo de revista
- Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles. Foods. 2025
- Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization. Antioxidants. 2024
- From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients. Applied Sciences. 2024