Application of experimental design and response surface methodology to optimize the procedure to obtain a bactericide and highly antioxidant aqueous extract from orange peels

Literals

bibo:issn
- 0956-7135
dcterms:contributor
- Gonzalez-Gomez D.; Cardoso V.; Bohoyo D.; Ayuso M.C.; Delgado-Adamez J.
ou: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} }
fabio:hasPublicationYear
- 2014
dcterms:publisher
- Food Control
ou:eid
- 2-s2.0-84881238754
vivo:identifier
- 2014-672
dcterms:creator
- González-Gómez D.
bibo:doi
- 10.1016/j.foodcont.2013.07.013
bibo:page_range
- 252-259
ou:tipoPublicacion
- Article
dcterms: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
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881238754&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/3686690/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881238754&origin=inward
ou:vecesCitado
- 16
bibo:volume
- 35