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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke

Optimización y modelado cinético de la extracción de contenidos fenólicos y antioxidantes de la alcachofa turca asistida por microondas

Seda Kayahana Department of Chemical Engineering, Yalova University, Institute of Science, Yalova, Turkey
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Didem Saloglub Faculty of Engineering, Department of Chemical Engineering, Yalova University, Yalova, TurkeyCorrespondence[email protected]
Pages 635-643 | Received 13 May 2020, Accepted 17 Jul 2020, Published online: 05 Oct 2020

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