Olive pomace-derived biomasses fractionation through a two-step extraction based on the use of ultrasounds: Chemical characteristics

  1. Contreras, M.M.
  2. Gómez-Cruz, I.
  3. Romero, I.
  4. Castro, E.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2021

Volum: 10

Número: 1

Tipus: Article

DOI: 10.3390/FOODS10010111 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus