Article Versions Notes

Altemimi AB, Mohammed MJ, Yi-Chen L, Watson DG, Lakhssassi N, Cacciola F, Ibrahim SA. Optimization of Ultrasonicated Kaempferol Extraction from Ocimum basilicum Using a Box–Behnken Design and Its Densitometric Validation. Foods. 2020; 9(10):1379. https://doi.org/10.3390/foods9101379

Altemimi, Ammar B., Muthanna J. Mohammed, Lee Yi-Chen, Dennis G. Watson, Naoufal Lakhssassi, Francesco Cacciola, and Salam A. Ibrahim. 2020. "Optimization of Ultrasonicated Kaempferol Extraction from Ocimum basilicum Using a Box–Behnken Design and Its Densitometric Validation" Foods 9, no. 10: 1379. https://doi.org/10.3390/foods9101379

Altemimi, A. B., Mohammed, M. J., Yi-Chen, L., Watson, D. G., Lakhssassi, N., Cacciola, F., & Ibrahim, S. A. (2020). Optimization of Ultrasonicated Kaempferol Extraction from Ocimum basilicum Using a Box–Behnken Design and Its Densitometric Validation. Foods, 9(10), 1379. https://doi.org/10.3390/foods9101379