Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity-Reference-Cited by-同舟云学术

Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity

Published:2017-06 Issue: Volume:79 Page:178-189
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chanioti Sofia,Tzia Constantina^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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