Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives

Xu, Zhou; Xiang, Chunrong; Liu, Jing; Zhou, Lijun; Ding, Chunbang; Deng, Junlin; Li, Tian; Yang, Zeshen; SCI

机构： Sichuan Agr Univ, Coll Life Sci, Yaan 625014, Peoples R China; Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China; Sichuan Agr Univ, Coll Agron, Chengdu 611130, Peoples R China; Liangshan Zhongze New Tech Dev Co Ltd, Xichang 615000, Peoples R China;

关键词： Fresh olives Ultrasonic-assisted extraction Maceration extraction Phenolic compounds Antioxidant activity