Valorisation of the olive by-products phenolic compounds and their evaluation as therapeutic agents for ocular surface inflammatory diseases | Zendy

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Valorisation of the olive by-products phenolic compounds and their evaluation as therapeutic agents for ocular surface inflammatory diseases

Author(s) -

Nicolaos Katsinas

Publication year - 2022

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.35376/10324/52860

Subject(s) - hydroxytyrosol , oleuropein , pomace , chemistry , antioxidant , oxidative stress , food science , tyrosol , extraction (chemistry) , olive leaf , polyphenol , anti inflammatory , chromatography , pharmacology , biochemistry , biology

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