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      <dc:title>A new functional food starting from by-products of the olive industry</dc:title>
      <dc:creator>Liana Ronca, Carolina</dc:creator>
      <dc:contributor>Giménez Martínez, Rafael Jesús</dc:contributor>
      <dc:contributor>Izzo, Luana</dc:contributor>
      <dc:contributor>Universidad de Granada. Programa de Doctorado en Nutrición y Ciencias de los Alimentos</dc:contributor>
      <dc:contributor>University of Naples Federico II. Doctorate Program Nutraceuticals, Functional and Human Health</dc:contributor>
      <dc:date>2024-09-19T10:02:11Z</dc:date>
      <dc:date>2024-09-19T10:02:11Z</dc:date>
      <dc:date>2024</dc:date>
      <dc:date>2024-06-27</dc:date>
      <dc:type>doctoral thesis</dc:type>
      <dc:identifier>Carolina Liana Ronca. A new functional food starting from by-products of the olive industry. Granada: Universidad de Granada, 2024. [https://hdl.handle.net/10481/94718]</dc:identifier>
      <dc:identifier>9788411954198</dc:identifier>
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      <dc:language>eng</dc:language>
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      <dc:rights>open access</dc:rights>
      <dc:rights>Attribution-NonCommercial-NoDerivatives 4.0 Internacional</dc:rights>
      <dc:publisher>Universidad de Granada</dc:publisher>
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