Extraction Optimization of Total Phenolic Content and Antioxidant Activity from Teaw (Cratoxylum formosum) by Central Composite Design

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dc.contributor.authorNuttakarn Somarrom
dc.contributor.authorVaripat Areekul
dc.date.accessioned2025-07-21T06:01:01Z
dc.date.issued2019-01-01
dc.identifier.doi10.5220/0009980701190125
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/8043
dc.subjectCentral composite design
dc.subject.classificationFood Quality and Safety Studies
dc.titleExtraction Optimization of Total Phenolic Content and Antioxidant Activity from Teaw (Cratoxylum formosum) by Central Composite Design
dc.typeArticle

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