Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice

An olive mill wastewater concentrate was added to a blood orange juice. The fortified blood orange juice may be proposed as new functional food.

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Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre‐harvest treatment This work aimed to investigate the impact of MeJa (methyl jasmonate) treatment on grape juice produced via a traditional low-cost process from two Vitis labrusca cultivars and in two Brazilian regions.
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