Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Speroni, C.
industrial crops and products 2019 Vol. 137 pp. 347-355
299
speroni2019micronizationindustrial

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3718
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10.1016/j.indcrop.2019.05.005
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