Hanula, M.; Wyrwisz, J.; Moczkowska, M.; Horbańczuk, O.K.; Pogorzelska-Nowicka, E.; Wierzbicka, A.
Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity. Appl. Sci. 2020, 10, 8325.
https://doi.org/10.3390/app10238325
AMA Style
Hanula M, Wyrwisz J, Moczkowska M, Horbańczuk OK, Pogorzelska-Nowicka E, Wierzbicka A.
Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity. Applied Sciences. 2020; 10(23):8325.
https://doi.org/10.3390/app10238325
Chicago/Turabian Style
Hanula, Monika, Jarosław Wyrwisz, Małgorzata Moczkowska, Olaf K. Horbańczuk, Ewelina Pogorzelska-Nowicka, and Agnieszka Wierzbicka.
2020. "Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity" Applied Sciences 10, no. 23: 8325.
https://doi.org/10.3390/app10238325
APA Style
Hanula, M., Wyrwisz, J., Moczkowska, M., Horbańczuk, O. K., Pogorzelska-Nowicka, E., & Wierzbicka, A.
(2020). Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity. Applied Sciences, 10(23), 8325.
https://doi.org/10.3390/app10238325
