Optimization of ultrasonic assisted extraction of fatty acids from Aesculus hippocastanum fruit by response surface methodology

出版年份 2018 全文链接

标题

作者

关键词

Aesculus hippocastanum, fruit, Ultra sonic assisted extraction, Fatty acids, Response surface methodology

出版物

FOOD CHEMISTRY

Volume 271, Issue -, Pages 762-766

出版商

Elsevier BV

发表日期

2018-07-25

DOI

10.1016/j.foodchem.2018.07.144

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