Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide.
作者： L. Casas , C. Mantell , M. Rodríguez , E.J. Martínez de la Ossa , A. Roldán
DOI: 10.1016/J.JFOODENG.2009.08.002
关键词:
摘要: … for 48 h at 60 C to obtain a dry solid. The resulting solid was … The equipment consisted of one extractor with a maximum … The automatic control of the equipment make possible to work …
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sci-hub.se 参考文章(25)
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