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New Research: Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology #Sustainable #FoodSystems https://t.co/XQQ6LKyKKo
New Research: Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology #Sustainable #FoodSystems https://t.co/XQQ6LKyKKo