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1 Ergebnisse
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Response surface methodology for microwave-assisted extract..:
Pangestu, Radityo
;
Amanah, Siti
;
Juanssilfero, Ario Betha
..
Journal of Food Measurement and Characterization. 14 (2020) 4 - p. 2126-2133 , 2020
Link:
https://doi.org/10.1007/s11694-020-00459-4
RT Journal T1 <Title>Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-020-00459-4&Exemplar=1&LAN=DE A1 Pangestu, Radityo A1 Amanah, Siti A1 Juanssilfero, Ario Betha A1 Yopi A1 Perwitasari, Urip PB Springer Science and Business Media LLC YR 2020 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 14 IS 4 SP 2126 OP 2133 LK http://dx.doi.org/https://doi.org/10.1007/s11694-020-00459-4 DO https://doi.org/10.1007/s11694-020-00459-4 SF ELIB - SuUB Bremen
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