Marđokić, A.; Maldonado, A.E.; Klosz, K.; Molnár, M.A.; Vatai, G.; Bánvölgyi, S.
Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach. Antioxidants 2023, 12, 1175.
https://doi.org/10.3390/antiox12061175
AMA Style
Marđokić A, Maldonado AE, Klosz K, Molnár MA, Vatai G, Bánvölgyi S.
Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach. Antioxidants. 2023; 12(6):1175.
https://doi.org/10.3390/antiox12061175
Chicago/Turabian Style
Marđokić, Ana, Angela Estefanía Maldonado, Katalin Klosz, Máté András Molnár, Gyula Vatai, and Szilvia Bánvölgyi.
2023. "Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach" Antioxidants 12, no. 6: 1175.
https://doi.org/10.3390/antiox12061175
APA Style
Marđokić, A., Maldonado, A. E., Klosz, K., Molnár, M. A., Vatai, G., & Bánvölgyi, S.
(2023). Optimization of Conditions for Microwave-Assisted Extraction of Polyphenols from Olive Pomace of Žutica Variety: Waste Valorization Approach. Antioxidants, 12(6), 1175.
https://doi.org/10.3390/antiox12061175