1.
Miled N, Aloui F, Msaddak L, Frikha F, Alghamdi OA, Fendri A. Health promoting olive leaf as a food ingredient: industrial study on a confectionery product. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 29mars2022 [cité 17mai2024];46(1):93-07. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/5415