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In this study, a two-stage cascade extraction process utilizing pulsed electric fields (PEF) (3 kV/cm, 10 kJ/kg) for initial extraction, followed by ultrasound (US) (200 W, 20 min)-assisted extraction (UAE) in a 50% (
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Ervehe Rrucaj
University of Salerno
Serena Carpentieri
University of Salerno
Mariarosa Scognamiglio
University of Salerno
Foods
National Research Council
University of Salerno
Institute of Food Science
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Rrucaj et al. (Thu,) studied this question.
synapsesocial.com/papers/68e71ecab6db643587698338 — DOI: https://doi.org/10.3390/foods13071043
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