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

dc.contributor.author	Oussaid, S.
dc.contributor.author	Chibane, M.
dc.contributor.author	Madani, K.
dc.contributor.author	Amrouche, T.
dc.contributor.author	Achat, S.
dc.contributor.author	Dahmoune, F.
dc.contributor.author	Houali, K.
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2018-02-06T10:11:11Z
dc.date.available	2018-02-06T10:11:11Z
dc.date.issued	2017
dc.identifier.citation	LWT - Food Science and Technology, 86, p. 635-642 (2017); doi:10.1016/j.lwt.2017.08.064
dc.identifier.issn	0023-6438
dc.identifier.uri	http://hdl.handle.net/10651/45428
dc.format.extent	p. 635-642
dc.language.iso	eng
dc.relation.ispartof	LWT - Food Science and Technology, 86
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85028035738&doi=10.1016%2fj.lwt.2017.08.064&partnerID=40&md5=2837d30a22a9dcd62cf1548487fc8a09
dc.title	Optimization of the extraction of phenolic compounds from Scirpus holoschoenus using a simplex centroid design for antioxidant and antibacterial applications
dc.type	journal article
dc.identifier.doi	10.1016/j.lwt.2017.08.064
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2017.08.064

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