Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace
- DOI
- 10.3390/foods12203754
- Published
- 2023-10-12
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods12203754,
title = {Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace},
author = {Gabriela A. Macedo and Paula de P. M. Barbosa and Fernanda F. G. Dias and Lauren M. Crawford and Selina C. Wang and Juliana M. L. N. De Moura Bell},
year = {2023},
journal = {Foods},
doi = {10.3390/foods12203754},
url = {https://doi.org/10.3390/foods12203754}
}RIS
TY - JOUR TI - Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace AU - Gabriela A. Macedo AU - Paula de P. M. Barbosa AU - Fernanda F. G. Dias AU - Lauren M. Crawford AU - Selina C. Wang AU - Juliana M. L. N. De Moura Bell PY - 2023 JO - Foods DO - 10.3390/foods12203754 UR - https://doi.org/10.3390/foods12203754 ER -
APA
Macedo, G. A., Barbosa, P. D. P. M., Dias, F. F. G., Crawford, L. M., Wang, S. C., & Bell, J. M. L. N. D. M. (2023). Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace. Foods. https://doi.org/10.3390/foods12203754
Source records
- crossref · retrieved 2026-09-26T03:30:07.871Z