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Cite as: De Vuyst, Geert (21 March 2022) Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin. Geert De Vuyst. https://geertdevuyst.be/en/publication/da2014-dang-optimization-of-supercritical-co2-extraction-of-oleoresin-from-black-pepper-piper-nigrum/

Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin

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TitleOptimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresinAuthor(s)Dang, Q. T., & Phan, N. N.JournalInternational Food Research JournalVolume21Issue number4Year of publication2014Pages1489-1493Cite asDang, Q. T., & Phan, N. N. (2014). Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin. International Food Research Journal, 21(4), 1489–1493.