(PDF) Multiple Response Optimization of High Temperature,

Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds From Grape Byproducts

Food and Nutrition Sciences

doi 10.4236/fns.2014.54042

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Abstract

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Date

January 1, 2014

Authors

Nadia Boussetta

Eugène Vorobiev

Richard G. Maroun

Publisher

Scientific Research Publishing, Inc.

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