Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit

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dc.contributor.authormadani, Samir
dc.date.accessioned2020-03-09T09:20:18Z
dc.date.available2020-03-09T09:20:18Z
dc.date.issued2016-04-13
dc.identifier.citationelsevieren_US
dc.identifier.urihttp://172.16.99.83:4000/handle/123456789/8181
dc.language.isoenen_US
dc.publisherUniversité Akli Mouhand Oulhadj-Bouiraen_US
dc.titleEffect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruiten_US
dc.typeArticleen_US

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