LOW POWER ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM MANDARIN (CITRUS RETICULATA BLANCO CV. SAINAMPUENG) AND LIME (CITRUS AURANTIFOLIA) PEELS AND THE ANTIOXIDANT

SINGANUSONG, R., NIPORNRAM, S., & TOCHAMPA, W.. (2015). LOW POWER ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM MANDARIN (CITRUS RETICULATA BLANCO CV. SAINAMPUENG) AND LIME (CITRUS AURANTIFOLIA) PEELS AND THE ANTIOXIDANT. FOOD ANALYTICAL METHODS, 8(5), 1112-1123. SID. https://sid.ir/paper/689907/en

SINGANUSONG R., NIPORNRAM S., TOCHAMPA W.. LOW POWER ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM MANDARIN (CITRUS RETICULATA BLANCO CV. SAINAMPUENG) AND LIME (CITRUS AURANTIFOLIA) PEELS AND THE ANTIOXIDANT. FOOD ANALYTICAL METHODS[Internet]. 2015;8(5):1112-1123. Available from: https://sid.ir/paper/689907/en

R. SINGANUSONG, S. NIPORNRAM, and W. TOCHAMPA, “LOW POWER ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM MANDARIN (CITRUS RETICULATA BLANCO CV. SAINAMPUENG) AND LIME (CITRUS AURANTIFOLIA) PEELS AND THE ANTIOXIDANT,” FOOD ANALYTICAL METHODS, vol. 8, no. 5, pp. 1112–1123, 2015, [Online]. Available: https://sid.ir/paper/689907/en