Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

Chloe D. Goldsmith*, Quan V. Vuong, Costas E. Stathopoulos, Paul D. Roach, Christopher J. Scarlett

*Corresponding author for this work

    Research output: Contribution to journal › Article › peer-review

    69 Citations (Scopus)
    392 Downloads (Pure)

    Fingerprint

    Dive into the research topics of 'Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace'. Together they form a unique fingerprint.

    Food Science