Optimization of the extraction of phenolic compounds from Scirpus holoschoenus using a simplex centroid design for antioxidant and antibacterial applications
Publication date:
2017
Publisher version:
Citación:
LWT - Food Science and Technology, 86, p. 635-642 (2017); doi:10.1016/j.lwt.2017.08.064
Descripción física:
p. 635-642
ISSN:
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