“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 9 (March 31, 2020). Accessed November 3, 2026. http://www.isnff-jfb.com/index.php/JFB/article/view/133.