Optimization of enzyme-assisted aqueous method for the extraction of oil from walnuts using response surface methodology

Literals

bibo:eissn
- 1745-4549
dcterms:title
- Optimization of enzyme-assisted aqueous method for the extraction of oil from walnuts using response surface methodology
fabio:hasPublicationYear
- 2019
dcterms:contributor
- Gonzalez-Gomez D., Ayuso-Yuste M.C., Blanco-Roque C., Bernalte-Garcia M.J.
ou:eid
- 2-s2.0-85073922268
vivo:identifier
- 2019-997
bibo:issn
- 0145-8892
bibo:doi
- 10.1111/jfpp.14218
dcterms:creator
- González-Gómez D.
ou:bibtex
- @article{González-Gómez2019,title = {Optimization of enzyme-assisted aqueous method for the extraction of oil from walnuts using response surface methodology},journal = {Journal of Food Processing and Preservation},year = {2019},volume = {43},number = {11},author = {Gonz{\'a}lez-G{\'o}mez, D. and Ayuso-Yuste, M.C. and Blanco-Roque, C. and Bernalte-Garc{\'i}a, M.J.}}
dcterms:publisher
- Journal of Food Processing and Preservation
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85073922268&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85073922268&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85073922268&origin=inward
bibo:volume
- 43