Alessandra Bendini et al.
International journal of food sciences and nutrition, 66(4), 371-377 (2015-05-23)
The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial