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Ultrasound-assisted extraction to improve the recovery of phenols and antioxidants from spent espresso coffee ground: a study by response surface methodology and desirability approach

Food ChemistryChemical EngineeringDesirability ApproachEngineeringSonoelectrochemistryPower UltrasoundResponse Surface MethodologyFood EngineeringUltrasound-assisted ExtractionUltrasoundChromatographyHealth Sciences