Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit

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Élément Dublin Core	Valeur	Langue
dc.contributor.author	madani, Samir	-
dc.date.accessioned	2020-03-09T09:20:18Z	-
dc.date.available	2020-03-09T09:20:18Z	-
dc.date.issued	2016-04-13	-
dc.identifier.citation	elsevier	en_US
dc.identifier.uri	http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/8181	-
dc.language.iso	en	en_US
dc.publisher	Université Akli Mouhand Oulhadj-Bouira	en_US
dc.title	Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit	en_US
dc.type	Article	en_US
Collection(s) :	Articles

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