PubAg

Main content area

MLA

Goldsmith, Chloe D, et al. "Ultrasound Increases the Aqueous Extraction of Phenolic Compounds with High Antioxidant Activity From Olive Pomace." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 89, pp. 284-290. doi: 10.1016/j.lwt.2017.10.065

APA

Goldsmith, C. D, Vuong, Q. V, Stathopoulos, C. E, Roach, P. D, & Scarlett, C. J. (2018). Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 89, 284-290. doi: 10.1016/j.lwt.2017.10.065

Chicago

Goldsmith, Chloe D., Quan V Vuong, Costas E Stathopoulos, Paul D Roach, and Christopher J Scarlett. "Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace" Lebensmittel-Wissenschaft + [i.e. und] Technologie 89, 1 (2018): 284-290. doi: 10.1016/j.lwt.2017.10.065