Low frequency, high power ultrasound: a non-thermal green technique improves phenolic fractions (free, conjugated glycoside, conjugated esters and bound) in fermented seabuckthorn beverage. Journal of Food Bioactives, [S. l.], v. 9, 2020. DOI: 10.31665/JFB.2020.9219. Disponível em: http://www.isnff-jfb.com/index.php/JFB/article/view/133. Acesso em: 3 nov. 2026.