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Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel

Henrique S Arruda1, Eric Keven Silva2, Gustavo A Pereira1

  • 1Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.

Ultrasonics Sonochemistry
|September 12, 2018
PubMed

Keywords:
Annona crassiflora MartBioactive compoundsBy-productsEmerging technologyHPLC-ESI-MS/MSUltrasonic power

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