Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology

Published 2010 View Full Article

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Keywords

Journal

FOOD CHEMISTRY

Volume 126, Issue 1, Pages 339-346

Publisher

Elsevier BV

Online

2010-10-21

DOI

10.1016/j.foodchem.2010.10.076

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FOOD CHEMISTRY

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Reagent

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