Response surface methodology for optimization studies of hydro-distillation of essential oil from pixie mandarin (Citrus reticulata Blanco) peels
Authors
Tan Phat Dao
Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City
Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City
Graduate University of Science and Technology Vietnam Academy of Science and Technology, Ha Noi City
Ngo Thi Cam Quyen
Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City
Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City
Graduate University of Science and Technology Vietnam Academy of Science and Technology, Ha Noi City
Tran Thi Yen Nhi
Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City
Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City
Graduate University of Science and Technology Vietnam Academy of Science and Technology, Ha Noi City
Chi Cuong Nguyen
Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City
Trung Thanh Nguyen
Nanomaterial Laboratory, An Giang University, An Giang Province
Vietnam National University Ho Chi Minh City, Ho Chi Minh City
Xuan Tien Le
Vietnam National University Ho Chi Minh City, Ho Chi Minh City
Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, Ho Chi Minh City
DOI: https://doi.org/10.2478/pjct-2021-0034 | Journal eISSN: 3072-0389
Language: English
Page range: 26 - 34
Published on: Dec 30, 2021
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Related subjects:
© 2021 Tan Phat Dao, Ngo Thi Cam Quyen, Tran Thi Yen Nhi, Chi Cuong Nguyen, Trung Thanh Nguyen, Xuan Tien Le, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution 4.0 License.