Contribution of response surface methodology to the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2010 Vol. 43; Iss. 3

Contribution of response surface methodology to the modeling of naringin hydrolysis by naringinase Ca-alginate beads under high pressure

Maria H.L. Ribeiro, Cristina Afonso, Helder J. Vila-Real, António J. Alfaia, Luís Ferreira
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Volume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.lwt.2009.09.015
File:
PDF, 594 KB
english, 2010
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