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

Title
Optimization of the extraction of phenolic compounds from Scirpus holoschoenus using a simplex centroid design for antioxidant and antibacterial applications
Authors
Keywords
Scirpus holoschoenus, Phenolic compounds, Optimization, Antioxidant activity, Antibacterial activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 635-642
Publisher
Elsevier BV
Online
2017-08-23
DOI
10.1016/j.lwt.2017.08.064

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