Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
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2. Lampante olive oil refining with supercritical carbon dioxide;Bondioli;Journal of the American Oil Chemists’ Society,1992
3. New approaches in deacidification of edible oils – a review;Bosle;Journal of Food Engineering,2005
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5. Deacidification of olive oils by supercritical carbon dioxide;Brunetti;Journal of the American Oil Chemists’ Society,1989
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