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The review discusses the potential of olive pomace and pâté olive cake, by-products of olive oil extraction, as valuable ingredients in food and feed due to their high phenolic content and health-promoting properties. It highlights the ecological issues posed by these by-products and the need for innovative recovery and treatment processes to enhance sustainability and economic benefits in the olive oil industry. The document also emphasizes the importance of these by-products in various industries, includi

Author

Minh Thùy Đinh

Language

EN