TY  - GEN 
AU  - Aliaño González, María José
AU  - Ferreiro González, Marta
AU  - Espada Bellido, Estrella
AU  - Carrera Fernández, Ceferino Adrián
AU  - Palma Lovillo, Miguel
AU  - Álvarez Saura, José Ángel
AU  - Ayuso Vilacides, Jesús
AU  - Fernández Barbero, Gerardo
A4  - Química Analítica
A4  - Química Física
PY  - 2020
SN  - 2073-4395
UR  - http://hdl.handle.net/10498/22732
AB  - Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as...
LA  - eng
PB  - MDPI
KW  - açai
KW  - anthocyanins
KW  - Box–Behnken design
KW  - phenolic compounds
KW  - pressurized liquid extraction
KW  - UHPLC
TI  - Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction
DO  - 10.3390/agronomy10020183
ER  -