Optimization of Polyphenol Extraction Process from Yunnan-Grown Olives and Analysis of Taste Capacity Using Response Surface Methodology

Hongyang Pan, Zhaojun Wang, Jie Chen

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DOI: 10.3390/molecules31162929
Published: 2026-08-21
Container: Molecules
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/molecules31162929,
  title = {Optimization of Polyphenol Extraction Process from Yunnan-Grown Olives and Analysis of Taste Capacity Using Response Surface Methodology},
  author = {Hongyang Pan and Zhaojun Wang and Jie Chen},
  year = {2026},
  journal = {Molecules},
  doi = {10.3390/molecules31162929},
  url = {https://doi.org/10.3390/molecules31162929}
}

RIS

TY  - JOUR
TI  - Optimization of Polyphenol Extraction Process from Yunnan-Grown Olives and Analysis of Taste Capacity Using Response Surface Methodology
AU  - Hongyang Pan
AU  - Zhaojun Wang
AU  - Jie Chen
PY  - 2026
JO  - Molecules
DO  - 10.3390/molecules31162929
UR  - https://doi.org/10.3390/molecules31162929
ER  -

APA

Pan, H., Wang, Z., & Chen, J. (2026). Optimization of Polyphenol Extraction Process from Yunnan-Grown Olives and Analysis of Taste Capacity Using Response Surface Methodology. Molecules. https://doi.org/10.3390/molecules31162929

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crossref · retrieved 2026-09-25T08:58:27.964Z