Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

标题
Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 284-290
出版商
Elsevier BV
发表日期
2017-10-31
DOI
10.1016/j.lwt.2017.10.065

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