Sub-critical CO2 extraction of volatile flavour compounds...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 01 Vol. 118

Sub-critical CO2 extraction of volatile flavour compounds from ghee and optimization of process parameters using response surface methodology

Duhan, Neha, Sahu, J.K., Naik, S.N.
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Volume:
118
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108731
Date:
January, 2020
File:
PDF, 3.26 MB
english, 2020
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