Citeer als: (2022, maart) Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin. https://geertdevuyst.be/publicatie/2014-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
Artikel Engels Opgeleid
TitelOptimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresinAuteur(s)Dang, Q. T., & Phan, N. N.PublicatieInternational Food Research JournalVolume21Uitgave nummer4Publicatiejaar2014Pagina’s1489-1493Citeer alsDang, 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.
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