Repositorio Institucional de la Universidad de Oviedo

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

Author:

Oussaid, S.; Chibane, M.; Madani, K.; Amrouche, T.; Achat, S.; Dahmoune, F.; Houali, K.; Rendueles de la Vega, Manuel; Díaz Fernández, José Mario

Publication date:

2017

Publisher version:

http://dx.doi.org/10.1016/j.lwt.2017.08.064

Citación:

LWT - Food Science and Technology, 86, p. 635-642 (2017); doi:10.1016/j.lwt.2017.08.064

Descripción física:

p. 635-642

URI:

http://hdl.handle.net/10651/45428

ISSN:

0023-6438

DOI:

10.1016/j.lwt.2017.08.064