Valorization of fruit and vegetable processing by-products/wastes
Author:
Publisher
Elsevier
Reference104 articles.
1. Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity;Abedi;Journal of Food Science and Technology,2017
2. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound;Ahmad-qasem;Innovative Food Science and Emerging Technologies,2013
3. Valorization of an agroindustrial soybean residue by supercritical fluid extraction of phytochemical compounds;Alvarez;Journal of Supercritical Fluids,2019
4. Green extraction methods for polyphenols from plant matrices and their byproducts: A review;Ameer;Comprehensive Reviews in Food Science and Food Safety,2017
5. Olive leaf (Oleuropein) and its role in cancer: Therapeutic updates, food bioactive ıngredients;Ansari,2021
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