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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
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Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme

Laura Rubió1, Maria-José Motilva, Alba Macià

  • 1Department of Food Technology, XaRTA-UTPV, Escola Tècnica Superior d'Enginyeria Agrària, Universitat de Lleida, Avda/Alcalde Rovira Roure 191, 25198 Lleida, Spain.

Journal of Agricultural and Food Chemistry
|March 3, 2012
PubMed

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