Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product
Pink guava puree industry produces huge amount of by-products that have potential as sources for polyphenols. Response surface methodology was implemented to optimise the extraction conditions for phenolics (Y1) and flavonoids (Y2) from a by-product of the guava industry. A three-factor inscribed ce...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science and Technology
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16539/1/Response%20surface%20optimisation%20for%20the%20extraction%20of%20phenolics%20and%20flavonoids%20from%20a%20pink%20guava%20puree%20industrial%20by.pdf |