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Chokeberry pomace is a valuable by-product of fruit processing because of its high levels&amp;nbsp;&amp;nbsp;&amp;nbsp; of phenolic compounds and anthocyanins. The study was aimed to optimise chokeberry pomace extraction of total phenolic content, total anthocyanin content and antioxidant activity using response surface methodology.

Optimisation of ultrasonic-assisted extraction of bioactive compounds from chokeberry pomace using response surface methodology