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Journal: Beverages, 2021
Volume: 7
Number: 45

Article: Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves
Authors: by Vasileios M. Pappas, Achillia Lakka, Dimitrios Palaiogiannis, Eleni Bozinou, George Ntourtoglou, Georgia Batra, Vassilis Athanasiadis, Dimitris P. Makris, Vassilis G. Dourtoglou and Stavros I. Lalas
Link: https://www.mdpi.com/2306-5710/7/3/45

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