Optimization of purification process for ursolic acid from Amygdalus communis L. peel by response surface methodology

ZHANG Jun, LI Jin, LYU Hai-ying, MA Xue

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (10) : 175-181.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (10) : 175-181. DOI: 10.13995/j.cnki.11-1802/ts.014344
Food and Fermentation Industries

Optimization of purification process for ursolic acid from Amygdalus communis L. peel by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(10): 175-181 https://doi.org/10.13995/j.cnki.11-1802/ts.014344

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