Citez comme : (2022, mars) Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin. https://geertdevuyst.fr/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
Article anglais Formé(e)
TitreOptimization 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.PublicationInternational Food Research JournalVolume21Édition4Année de publication2014Pages1489-1493Citez commeDang, 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.