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Effect of pulsed electric fields and high pressure on improved recovery of high-added-value compounds from olive pomace
Andreou, Varvara, Psarianos, Marios, Dimopoulos, George, Tsimogiannis, Dimitrios, Taoukis, PetrosJournal:
Journal of Food Science
DOI:
10.1111/1750-3841.15122
Date:
April, 2020
Fichier:
PDF, 2.44 MB
2020