Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.) (Englisch)
- Neue Suche nach: da Rosa, Gabriela Silveira
- Neue Suche nach: Vanga, Sai Kranthi
- Weitere Informationen zu Vanga, Sai Kranthi:
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https://orcid.org/0000-0003-1632-4897
- Neue Suche nach: Gariepy, Yvan
- Weitere Informationen zu Gariepy, Yvan:
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https://orcid.org/0000-0002-1535-8860
- Neue Suche nach: Raghavan, Vijaya
- Neue Suche nach: da Rosa, Gabriela Silveira
- Neue Suche nach: Vanga, Sai Kranthi
- Neue Suche nach: Gariepy, Yvan
- Neue Suche nach: Raghavan, Vijaya
In:
Innovative Food Science and Emerging Technologies
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58
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2019
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)
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Beteiligte:da Rosa, Gabriela Silveira ( Autor:in ) / Vanga, Sai Kranthi ( Autor:in ) / Gariepy, Yvan ( Autor:in ) / Raghavan, Vijaya ( Autor:in )
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Erschienen in:
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Verlag:
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Erscheinungsdatum:15.09.2019
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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