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Development of innovative high-pressure processed olive pâtés containing pasteurized olive pomace paste: a study

Diana Melo Ferreira1, Maria Manuela Sousa1, Susana Machado1

  • 1REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal.

Frontiers in Nutrition
|April 6, 2026
PubMed
Abstract

Keywords:
by-product valorizationfunctional foodnutritional enhancementplant-based foodsustainable food innovation

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