Concept: Edible Oils Quality and Analysis
KCl replacement altered yeast communities and increased olive antioxidants
Salt substitution boosts beneficial microbes and antioxidants in olive fermentation
Olive mill wastewater polyphenols altered some pork meat traits
Olive extract supplementation improves pig growth and meat quality while reducing oxidative stress
Gallic acid ester activity changed with chain length and hydroxyl groups
Hydroxyl-substituted esters preserve antioxidant power while improving stability
