Article Versions Notes

Guerra DR, Pletsch LBH, Santos SP, Robalo SS, Ribeiro SR, Emanuelli T, Bertuol DA, Cichoski AJ, Wagner R, Barcia MT, et al. Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration. Foods. 2023; 12(11):2157. https://doi.org/10.3390/foods12112157

Guerra, Daniela Rigo, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stéphanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpção Bertuol, Alexandre José Cichoski, Roger Wagner, Milene Teixeira Barcia, and et al. 2023. "Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration" Foods 12, no. 11: 2157. https://doi.org/10.3390/foods12112157

Guerra, D. R., Pletsch, L. B. H., Santos, S. P., Robalo, S. S., Ribeiro, S. R., Emanuelli, T., Bertuol, D. A., Cichoski, A. J., Wagner, R., Barcia, M. T., & Ballus, C. A. (2023). Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration. Foods, 12(11), 2157. https://doi.org/10.3390/foods12112157