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Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology


Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology



Food Chemistry 126(1): 339-346



ISSN/ISBN: 0308-8146

DOI: 10.1016/j.foodchem.2010.10.076


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(PDF emailed within 0-6 h: $19.90)

Accession: 070212123

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