Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration
超声波辅助浸渍后橄榄果渣油的生物活性潜力增加
期刊:Foods
影响因子:4.7
doi:10.3390/foods12112157
Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus