Optimization of the extraction of phenolic compounds from...

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  • Optimization of the extraction of phenolic compounds from...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 8

Optimization of the extraction of phenolic compounds from Scirpus holoschoenus using a simplex centroid design for antioxidant and antibacterial applications

Oussaid, Saliha, Chibane, Mohamed, Madani, Khodir, Amrouche, Tahar, Achat, Sabiha, Dahmoune, Farid, Houali, Karim, Rendueles, Manuel, Diaz, Mario
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.064
Date:
August, 2017
File:
PDF, 822 KB
english, 2017
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