Influence of the preparation method on the bioactive compounds of olive tree leaf tea (2025)
Source: Brazilian Journal of Food Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CHÁ TRATADO, DESIDRATAÇÃO, FOLHAS (PLANTAS), LIOFILIZAÇÃO, OLEACEAE, POLIFENÓIS
ABNT
PRECZENHAK, Ana Paula et al. Influence of the preparation method on the bioactive compounds of olive tree leaf tea. Brazilian Journal of Food Technology, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.12824. Acesso em: 03 jan. 2026.APA
Preczenhak, A. P., Sartori, J. A. de S., Fortes, C. M. H., Kluge, R. A., Bertoncini, E. I., & Prati, P. (2025). Influence of the preparation method on the bioactive compounds of olive tree leaf tea. Brazilian Journal of Food Technology, 1-13. doi:10.1590/1981-6723.12824NLM
Preczenhak AP, Sartori JA de S, Fortes CMH, Kluge RA, Bertoncini EI, Prati P. Influence of the preparation method on the bioactive compounds of olive tree leaf tea [Internet]. Brazilian Journal of Food Technology. 2025 ; 1-13.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1590/1981-6723.12824Vancouver
Preczenhak AP, Sartori JA de S, Fortes CMH, Kluge RA, Bertoncini EI, Prati P. Influence of the preparation method on the bioactive compounds of olive tree leaf tea [Internet]. Brazilian Journal of Food Technology. 2025 ; 1-13.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1590/1981-6723.12824
