Palavra-chave: CENTRAL COMPOSITE DESIGN

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