Palavra-chave: CENTRAL COMPOSITE DESIGN

CUTINASE CARBOHYDRATES FUSARIUM OXYSPORUM DESIRABILITY FUNCTION FLAVONOIDS HS-SPME PASSION FRUIT RESPONSE SURFACE ANALYSIS MULTIVARIATE ANALYSIS AROMA COMPOUNDS BOX-BEHNKEN DESIGN PECTIN EXTRACTION DOE DERRINGER AND SUICH DESIRABILITY FUNCTION DEGREE OF ESTERIFICATION EXTRACTION YIELD PROPOLIS RESPONSE SURFACE METHODOLOGY CHROMATOGRAPHIC METHODS PECTIN PASSION FRUIT PEEL NANOFILTRATION OPTIMIZATION DOEHLERT DESIGN PHENOLICS MICELLES PHENOLIC COMPOUNDS CHLOROGENIC ACID EXTRACTION OPTIMIZATION EXTRA-VIRGIN OLIVE OIL CAPILLARY ZONE ELECTROPHORESIS HABANERO PEPPER