Palavra-chave: CENTRAL COMPOSITE DESIGN

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