Citeer als: (21 maart 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/publicatie/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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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 JournalVolume21Issue number4Publicatiejaar2014Pagina’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.