Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds

Title
Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 269, Issue -, Pages 495-502
Publisher
Elsevier BV
Online
2018-07-08
DOI
10.1016/j.foodchem.2018.07.042

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