Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction-Reference-Cited by-同舟云学术

Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction

Published:2009-04 Issue:2 Volume:10 Page:189-194
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Oliveira Alessandra L.,Kamimura Eliana S.,Rabi José A.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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4. Statistics for experimenters—An introduction of design data analysis and model building;Box,1978

5. CO2 as a solvent—Its properties and applications;Brogle;Chemistry and Industry,1982

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