PUBLICACIÓN
Application of experimental design and response surface methodology to optimize the procedure to obtain a bactericide and highly antioxidant aqueous extract from orange peels
ACCEDER A LA PUBLICACIÓN:
Gonzalez-Gomez D., Cardoso V., Bohoyo D., Ayuso M.C., Delgado-Adamez J.
2014 FOOD CONTROL
Biotechnology (Q1), Food Science (Q1)
JCR: 2.806
SJR: 1.38
CITAS
16
DOI
10.1016/j.foodcont.2013.07.013
EID
2-s2.0-84881238754
ISSN
0956-7135
BIBTEX
@article{RID:0109161610334-148, title = {Application of experimental design and response surface methodology to optimize the procedure to obtain a bactericide and highly antioxidant aqueous extract from orange peels}, journal = {Food Control}, year = {2014}, author = {González-Gómez, D. and Cardoso, V. and Bohoyo, D. and Ayuso, M. C. and Delgado-Adamez, J.}, volume = {35}, number = {1}, pages = {252-259} }
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