Application of response surface methodology (RSM) for the...

Food Chemistry 2020 / 12 Vol. 332

Application of response surface methodology (RSM) for the optimization of supercritical CO2 extraction of oil from patè olive cake: Yield, content of bioactive molecules and biological effects in vivo

Durante, M., Ferramosca, A., Treppiccione, L., Di Giacomo, M., Zara, V., Montefusco, A., Piro, G., Mita, G., Bergamo, P., Lenucci, M.S.
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Volume:
332
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127405
Date:
December, 2020
File:
PDF, 1.42 MB
2020
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