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1 Ergebnisse
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Process optimization and characterization of fragrant oil f..:
Gu, Ling-Biao
;
Pang, Hui-Li
;
Lu, Ke-Ke
...
Journal of the Science of Food and Agriculture. 97 (2016) 6 - p. 1894-1903 , 2016
Link:
https://doi.org/10.1002/jsfa.7992
RT Journal T1 <Title>Process optimization and characterization of fragrant oil from red pepper (Capsicum annuumL.) seed extracted by subcritical butane extraction: Subcritical butane extraction oil from red pepper seed</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.7992&Exemplar=1&LAN=DE A1 Gu, Ling-Biao A1 Pang, Hui-Li A1 Lu, Ke-Ke A1 Liu, Hua-Min A1 Wang, Xue-De A1 Qin, Guang-Yong PB Wiley YR 2016 SN 0022-5142 JF Journal of the Science of Food and Agriculture VO 97 IS 6 SP 1894 OP 1903 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.7992 DO https://doi.org/10.1002/jsfa.7992 SF ELIB - SuUB Bremen
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