Response surface optimization of phenolic compounds extraction from camu-camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity.

Autor: Willemann JR; Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil., Escher GB; Graduation School of Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil., Kaneshima T; Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture, Tokyo, Japan., Furtado MM; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Vieira do Carmo MA; Faculty of Nutrition, Federal University of Alfenas, Alfenas, Brazil., Azevedo L; Faculty of Nutrition, Federal University of Alfenas, Alfenas, Brazil., Granato D; Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil.; Food Processing and Quality, Production Systems Unit-Natural Resources Institute Finland (Luke)-Tietotie 2, Espoo, Finland.

Publikováno v: Journal of food science [J Food Sci] 2020 Aug; Vol. 85 (8), pp. 2358-2367. Date of Electronic Publication: 2020 Jul 09.