Microwave-assisted green extraction of bioactive compounds from berries (2026)
Source: ACS Food Science & Technology. Unidade: CENA
Subjects: COMPOSTOS FENÓLICOS, FLAVONOIDES, AMOSTRAGEM, TECNOLOGIA DE MICRO-ONDAS, ETANOL, ÁGUA
ABNT
MARTINS, Luís Cláudio e ROCHA, Fabio Rodrigo Piovezani. Microwave-assisted green extraction of bioactive compounds from berries. ACS Food Science & Technology, p. 1-12, 2026Tradução . . Disponível em: https://doi.org/10.1021/acsfoodscitech.5c01021. Acesso em: 28 jan. 2026.APA
Martins, L. C., & Rocha, F. R. P. (2026). Microwave-assisted green extraction of bioactive compounds from berries. ACS Food Science & Technology, 1-12. doi:10.1021/acsfoodscitech.5c01021NLM
Martins LC, Rocha FRP. Microwave-assisted green extraction of bioactive compounds from berries [Internet]. ACS Food Science & Technology. 2026 ; 1-12.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1021/acsfoodscitech.5c01021Vancouver
Martins LC, Rocha FRP. Microwave-assisted green extraction of bioactive compounds from berries [Internet]. ACS Food Science & Technology. 2026 ; 1-12.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1021/acsfoodscitech.5c01021
