“Intensification of Vaporization by Decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves

Title
“Intensification of Vaporization by Decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves
Authors
Keywords
Olive leaves, IVDV, RSM, Antioxidant activity, SEM
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128236
Publisher
Elsevier BV
Online
2020-10-10
DOI
10.1016/j.foodchem.2020.128236

Ask authors/readers for more resources

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now