Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization.

MLA

Bodoira, Romina, et al. “Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia Vera L.) Nuts: Experiments, Modeling, and Optimization.” Journal of Food Science, vol. 84, no. 5, May 2019, pp. 963–70. EBSCOhost, https://doi.org/10.1111/1750-3841.14507.

APA

Bodoira, R., Velez, A., Rovetto, L., Ribotta, P., Maestri, D., & Martínez, M. (2019). Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization. Journal of Food Science, 84(5), 963–970. https://doi.org/10.1111/1750-3841.14507

Chicago

Bodoira, Romina, Alexis Velez, Laura Rovetto, Pablo Ribotta, Damián Maestri, and Marcela Martínez. 2019. “Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia Vera L.) Nuts: Experiments, Modeling, and Optimization.” Journal of Food Science 84 (5): 963–70. doi:10.1111/1750-3841.14507.