Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment

María del Carmen Razola-Díaz, Robert Sevenich, Oliver K. Schlüter, Vito Verardo, Ana María Gómez-Caravaca

Open source

DOI: 10.3390/foods14030368
Published: 01
Container: Foods
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods14030368,
  title = {Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment},
  author = {María del Carmen Razola-Díaz and Robert Sevenich and Oliver K. Schlüter and Vito Verardo and Ana María Gómez-Caravaca},
  year = {2025},
  journal = {Foods},
  doi = {10.3390/foods14030368},
  url = {https://doi.org/10.3390/foods14030368}
}

RIS

TY  - JOUR
TI  - Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment
AU  - María del Carmen Razola-Díaz
AU  - Robert Sevenich
AU  - Oliver K. Schlüter
AU  - Vito Verardo
AU  - Ana María Gómez-Caravaca
PY  - 2025
JO  - Foods
DO  - 10.3390/foods14030368
UR  - https://doi.org/10.3390/foods14030368
ER  -

APA

Razola-Díaz, M. D. C., Sevenich, R., Schlüter, O. K., Verardo, V., & Gómez-Caravaca, A. M. (2025). Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment. Foods. https://doi.org/10.3390/foods14030368

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doaj · retrieved 2026-09-26T04:47:31.284Z