Ultrasound-assisted extraction process of phenolic antioxidants from Olive leaves: a nutraceutical study using RSM and LC–ESI–DAD–MS
出版年份 2017 全文链接
标题
Ultrasound-assisted extraction process of phenolic antioxidants from Olive leaves: a nutraceutical study using RSM and LC–ESI–DAD–MS
作者
关键词
RSM: Response surface methodology, TPC: Total phenol content, TFC: Total flavonoid content
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 8, Pages 2361-2371
出版商
Springer Nature
发表日期
2017-06-19
DOI
10.1007/s13197-017-2676-7
参考文献
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