Microwave-enhanced Extraction of Natural and Food Products: from Academia to Innovative and Large-scale Applications

Mohammad Turk, Sandrine Perino, Emmanuel Petitcolas, Farid Chemat

Open source

DOI: 10.1039/9781788010320-00381
Published: 2018-06-19
Container: Intensification of Biobased Processes
Publisher: The Royal Society of Chemistry
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1039/9781788010320-00381,
  title = {Microwave-enhanced Extraction of Natural and Food Products: from Academia to Innovative and Large-scale Applications},
  author = {Mohammad Turk and Sandrine Perino and Emmanuel Petitcolas and Farid Chemat},
  year = {2018},
  journal = {Intensification of Biobased Processes},
  doi = {10.1039/9781788010320-00381},
  url = {https://doi.org/10.1039/9781788010320-00381}
}

RIS

TY  - JOUR
TI  - Microwave-enhanced Extraction of Natural and Food Products: from Academia to Innovative and Large-scale Applications
AU  - Mohammad Turk
AU  - Sandrine Perino
AU  - Emmanuel Petitcolas
AU  - Farid Chemat
PY  - 2018
JO  - Intensification of Biobased Processes
DO  - 10.1039/9781788010320-00381
UR  - https://doi.org/10.1039/9781788010320-00381
ER  -

APA

Turk, M., Perino, S., Petitcolas, E., & Chemat, F. (2018). Microwave-enhanced Extraction of Natural and Food Products: from Academia to Innovative and Large-scale Applications. Intensification of Biobased Processes. https://doi.org/10.1039/9781788010320-00381

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crossref · retrieved 2026-11-05T06:00:11.665Z