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Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction

  • İşçimen E
Cukurova University, Agriculture Faculty (2021) 1(36) 1-12
DOI: 10.36846/cjafs.2021.30
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Abstract

In this study, the optimum microwave assisted extraction (MAE) parameters (solid/liquid ratio, time and power) determined by Box-Behnken Design (BBD) of Response Surface …

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APA

İşçimen, E. M. (2021). Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction. Cukurova University, Agriculture Faculty, 1(36), 1–12. https://doi.org/10.36846/cjafs.2021.30

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