Response surface optimization of phenolic compounds...

  • Main
  • 2020 / 07
  • Response surface optimization of phenolic compounds...
Journal of Food Science 2020 / 07

Response surface optimization of phenolic compounds extraction from camu‐camu ( Myrciaria dubia ) seed coat based on chemical properties and bioactivity

Willemann, Jessyca Ribeiro, Escher, Graziela Bragueto, Kaneshima, Tai, Furtado, Marianna Miranda, Sant'Ana, Anderson S., Vieira do Carmo, Mariana Araújo, Azevedo, Luciana, Granato, Daniel
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.15327
Date:
July, 2020
File:
PDF, 1.42 MB
2020
Conversion to is in progress
Conversion to is failed