Antioxidant, Structural and Technofunctional Profiling of Seed-Free Sea Buckthorn Pomace Dry Fractionated by Grinding-Sieving.

Ghitulescu A, Enache V, Suba M, Ianasi C, Moigradean D, Poiana MA

DOI: 10.3390/foods15203668
Published: 2026 Oct 15
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15203668,
  title = {Antioxidant, Structural and Technofunctional Profiling of Seed-Free Sea Buckthorn Pomace Dry Fractionated by Grinding-Sieving.},
  author = {Ghitulescu A and Enache V and Suba M and Ianasi C and Moigradean D and Poiana MA},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15203668},
  url = {https://doi.org/10.3390/foods15203668}
}

RIS

TY  - JOUR
TI  - Antioxidant, Structural and Technofunctional Profiling of Seed-Free Sea Buckthorn Pomace Dry Fractionated by Grinding-Sieving.
AU  - Ghitulescu A
AU  - Enache V
AU  - Suba M
AU  - Ianasi C
AU  - Moigradean D
AU  - Poiana MA
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15203668
UR  - https://doi.org/10.3390/foods15203668
ER  -

APA

A, G., V, E., M, S., C, I., D, M., & MA, P. (2026). Antioxidant, Structural and Technofunctional Profiling of Seed-Free Sea Buckthorn Pomace Dry Fractionated by Grinding-Sieving.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15203668

Source records

pubmed · retrieved 2026-11-10T14:36:44.509Z