HIGHLIGHTS
- who: Ignacio Solaberrieta and colleagues from the Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante, San Vicente del Raspeig, Alicante, Spain have published the Article: Valorization of Tomato Seed By-Products as a Source of Fatty Acids and Bioactive Compounds by Using Advanced Extraction Techniques, in the Journal: Foods 2022, 11, 2408. of /2022/
- what: In this work, the effect of extraction temperature, extraction time, and solvent volume on the MAE of fatty_acids from TS was studied in terms of extraction yield and FAMEs content using a BBD with 15 independent runs . . .
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