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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

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

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