Beltrán Sanahuja, A.; Ponce Landete, M.; Domingo Martínez, M.I.; Prats Moya, M.S.; Valdés García, A.
Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources. Foods 2021, 10, 2664.
https://doi.org/10.3390/foods10112664
AMA Style
Beltrán Sanahuja A, Ponce Landete M, Domingo Martínez MI, Prats Moya MS, Valdés García A.
Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources. Foods. 2021; 10(11):2664.
https://doi.org/10.3390/foods10112664
Chicago/Turabian Style
Beltrán Sanahuja, Ana, Mercedes Ponce Landete, María Isabel Domingo Martínez, María Soledad Prats Moya, and Arantzazu Valdés García.
2021. "Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources" Foods 10, no. 11: 2664.
https://doi.org/10.3390/foods10112664
APA Style
Beltrán Sanahuja, A., Ponce Landete, M., Domingo Martínez, M. I., Prats Moya, M. S., & Valdés García, A.
(2021). Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources. Foods, 10(11), 2664.
https://doi.org/10.3390/foods10112664
