Experimental free amino acids selective extraction by supercritical carbon dioxide: modelling and optimization
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-01977-7.pdf
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2. R. Llorach, A. Gil-Izquierdo, F. Ferreres, F.A. Tomás-Barberán, HPLC-DAD-MS/MS, ESI characterization of unusual highly glycosylated acylated flavonoids from cauliflower (Brassica oleracea L. var. botrytis) agroindustrial byproducts. J. Agric. Food Chem. 51(13), 3895–3899 (2003). https://doi.org/10.1021/jf030077h
3. M. Herrero, A. Cifuentes, E. Ibáñez, Sub- and supercritical fluid extraction of functional ingredients from different natural sources: plants, food-by-products, algae and microalgaeA review. Food Chem. 98, 136–148 (2006). https://doi.org/10.1016/j.foodchem.2005.05.058
4. A. Schieber, F.C. Stintzing, R. Carle, By-products of plant food processing as a source of functional compounds — recent developments. Trends Food Sci. Technol. 12(11), 401–413 (2001). https://doi.org/10.1016/S0924-2244(02)00012-2
5. E. Arnáiz, J. Bernal, M. Martín, M. Nozal, J. Bernal, L. Toribio, Supercritical fluid extraction of free amino acids from broccoli leaves. J. Chromatogr. A 1250, 49–53 (2012)
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