extraction optimization of watermelon albedo phenolic compounds using response surface methodology

Edna R. Amante; Carolinne O. Dias; Gielen Delfino dos Santos; Nathalia Aceval Arriola; Elane Schwinden Prudêncio; Boaventura, B. C. B.

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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extraction optimization of watermelon albedo phenolic compounds using response surface methodology

Edna R. Amante ; Carolinne O. Dias ; Gielen Delfino dos Santos ¹ ; Nathalia Aceval Arriola ¹ ; Elane Schwinden Prudêncio ² ; Boaventura, B. C. B.

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Edna R. Amante et al. extraction optimization of watermelon albedo phenolic compounds using response surface methodology. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/extraction-optimization-of-watermelon-albedo-phenolic-compounds-using-response-s?lang=en>. Acesso em: 06 Ago. 2026. Copy citation

Edna R. Amante, 2022, extraction optimization of watermelon albedo phenolic compounds using response surface methodology. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/extraction-optimization-of-watermelon-albedo-phenolic-compounds-using-response-s?lang=en>. Copy citation

Edna R. Amante. (2022, May). extraction optimization of watermelon albedo phenolic compounds using response surface methodology. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Edna R. Amante, extraction optimization of watermelon albedo phenolic compounds using response surface methodology. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/extraction-optimization-of-watermelon-albedo-phenolic-compounds-using-response-s?lang=en Copy citation

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Pôster

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¹ Universidade Federal de Santa Catarina ;

² Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL)

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Food Chemistry

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