Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.)

Ultrasound has been used to intensify the extraction of phenolic compounds from many agro-food products. However, there is still a lack of understanding on how the ultrasonic energy is influenced by blends of different solvents and how this impacts the extraction process. This work studied the effec...

Ausführliche Beschreibung