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Dornan, K., Gunenc, A., Ferichichi, A. and Hosseinian, F. 2020. Low frequency, high power ultrasound: a non-thermal green technique improves phenolic fractions (free, conjugated glycoside, conjugated esters and bound) in fermented seabuckthorn beverage. Journal of Food Bioactives. 9, (Mar. 2020). DOI:https://doi.org/10.31665/JFB.2020.9219.