Quantification of microstructural changes in artichoke by-products by image analysis after high-power ultrasound-assisted extraction of bioactive compounds
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference54 articles.
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4. Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology;Frontiers in Sustainable Food Systems;2023-07-18
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