Optimisation of the extraction of phenolic compounds from...

Food Chemistry 2014 / 04 Vol. 149

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Alberti, Aline, Zielinski, Acácio Antonio Ferreira, Zardo, Danianni Marinho, Demiate, Ivo Mottin, Nogueira, Alessandro, Mafra, Luciana Igarashi
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Volume:
149
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.10.086
Date:
April, 2014
File:
PDF, 348 KB
english, 2014
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