Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic algorithm and response surface methodology.

MLA

Patra, Abhipriya, et al. “Optimization of Ultrasound‐assisted Extraction of Ascorbic Acid, Protein and Total Antioxidants from Cashew Apple Bagasse Using Artificial Neural Network‐genetic Algorithm and Response Surface Methodology.” Journal of Food Processing & Preservation, vol. 46, no. 3, Mar. 2022, pp. 1–17. EBSCOhost, https://doi.org/10.1111/jfpp.16317.

APA

Patra, A., Abdullah, S., & Pradhan, R. C. (2022). Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic algorithm and response surface methodology. Journal of Food Processing & Preservation, 46(3), 1–17. https://doi.org/10.1111/jfpp.16317

Chicago

Patra, Abhipriya, S Abdullah, and Rama Chandra Pradhan. 2022. “Optimization of Ultrasound‐assisted Extraction of Ascorbic Acid, Protein and Total Antioxidants from Cashew Apple Bagasse Using Artificial Neural Network‐genetic Algorithm and Response Surface Methodology.” Journal of Food Processing & Preservation 46 (3): 1–17. doi:10.1111/jfpp.16317.