Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02649.x/fullpdf
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4. Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method;Chen;Food Chemistry,2010
5. Supercritical CO2 extraction of grappa volatile compounds;Da Porto;International Journal of Food Science and Technology,2009
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