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Optimal Enzyme-Assisted Extraction of Phenolics from Leaves of Pongamia pinnata via Response Surface Methodology and Artificial Neural Networking.

Autor: Aziz T; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. iwockd@gmail.com., Qadir R; Institute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan.; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia., Anwar F; Institute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan.; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia., Naz S; Department of Biochemistry, University of Malakand, Chakdara, 18800, Pakistan., Nazir N; Department of Biochemistry, University of Malakand, Chakdara, 18800, Pakistan., Nabi G; Institute of Nature Conservation, Polish Academy of Sciences, Krakow 31-120, Poland., Haiying C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China., Lin L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. linl@ujs.edu.cn., Alharbi M; Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia., Alasmari AF; Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia.

Publikováno v: Applied biochemistry and biotechnology [Appl Biochem Biotechnol] 2024 Feb 22. Date of Electronic Publication: 2024 Feb 22.