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Optimization of microwave extraction of biocompounds from black pepper using meat quality assessment.

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Title: Optimization of microwave extraction of biocompounds from black pepper using meat quality assessment.
Alternate Title: Optimización de la extracción por microondas de biocompuestos de la pimienta negra mediante la evaluación de la calidad de la carne.
Authors: Adegoke, Adeola Victor1 adegokeav@funaab.edu.ng, Sanwo, Kehinde Atinuke1 bumogardens@yahoo.com, Sobukola, Olajide Philip2 sobukolaop@funaab.edu.ng, Egbeyale, Lawrence Tokunbo1 egbeyalelt@funaab.edu.ng
Source: Revista Facultad Nacional de Agronomía Medellín. May-Aug2023, Vol. 76 Issue 2, p10347-10368. 22p.
Database: Academic Search Ultimate
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  Data: Optimization of microwave extraction of biocompounds from black pepper using meat quality assessment.
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  Data: Optimización de la extracción por microondas de biocompuestos de la pimienta negra mediante la evaluación de la calidad de la carne.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=170378229
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        Value: 10.15446/rfnam.v76n2.101035
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      – Code: eng
        Text: English
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        PageCount: 22
        StartPage: 10347
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      – TitleFull: Optimization of microwave extraction of biocompounds from black pepper using meat quality assessment.
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            NameFull: Adegoke, Adeola Victor
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            NameFull: Sanwo, Kehinde Atinuke
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            NameFull: Sobukola, Olajide Philip
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            NameFull: Egbeyale, Lawrence Tokunbo
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            – D: 01
              M: 05
              Text: May-Aug2023
              Type: published
              Y: 2023
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              Value: 76
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