Evaluation of solvent and temperature effect on green accelerated solvent extraction (ASE) and UHPLC quantification of phenolics in fresh olive fruit (Olea europaea)

Published 2020 View Full Article

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Title
Evaluation of solvent and temperature effect on green accelerated solvent extraction (ASE) and UHPLC quantification of phenolics in fresh olive fruit (Olea europaea)
Authors
Keywords
Olive, Geographical origin, ASE, Phenolics, UHPLC
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128248
Publisher
Elsevier BV
Online
2020-10-06
DOI
10.1016/j.foodchem.2020.128248

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