I, M., I, V., D, B., F, I., S, M., I, S., & L, C. (2026). Optimized probe-ultrasound-assisted extraction of Chlorogenic acids from eggplant (Solanum melongena L.) by-products: Unlocking the phenolic and antioxidant potential of Calyx and leaves. Food chemistry, 521, 149866. https://doi.org/10.1016/j.foodchem.2026.149866
Παραπομπή σε μορφή Chicago (17η εκδ.)I, Martínez-García, Varfaj I, Bartolini D, Ianni F, Morante-Zarcero S, Sierra I, και Cossignani L. "Optimized Probe-ultrasound-assisted Extraction of Chlorogenic Acids from Eggplant (Solanum Melongena L.) By-products: Unlocking the Phenolic and Antioxidant Potential of Calyx and Leaves." Food Chemistry 521 (2026): 149866. https://doi.org/10.1016/j.foodchem.2026.149866.
Παραπομπή σε μορφή MLA (9th εκδ.)I, Martínez-García, et al. "Optimized Probe-ultrasound-assisted Extraction of Chlorogenic Acids from Eggplant (Solanum Melongena L.) By-products: Unlocking the Phenolic and Antioxidant Potential of Calyx and Leaves." Food Chemistry, vol. 521, 2026, p. 149866, https://doi.org/10.1016/j.foodchem.2026.149866.