Comparision of conventional and supercritical CO2-extracted rosehip oil-Reference-Cited by-同舟云学术

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Comparision of conventional and supercritical CO2-extracted rosehip oil

Published:2000-09 Issue:3 Volume:17 Page:335-348
ISSN:0104-6632
Container-title:Brazilian Journal of Chemical Engineering
language:
Short-container-title:Braz. J. Chem. Eng.

Author:

del Valle J.M.¹,Bello S.¹,Thiel J.²,Allen A.³,Chordia L.³

Affiliation:

1. Pont. Universidade Católica de Chile, Chile

2. Novbeltec, Chile

3. Thar Designs, USA

Publisher

FapUNIFESP (SciELO)

Subject

General Chemical Engineering

Reference38 articles.

1. Microstructural Principles of Food Processing and Engineering;Aguilera J.M.,1999

2. Pecan Oil Recovery and Composition as Affected by Temperature, Pressure, and Supercritical CO2 Flow Rate;Alexander W.S.;Journal of Food Science,1997

3. Official Methods and Recommended Practices of the American Oil Chemists’ Society,1989

4. CO2 Extraction in the Flavor and Perfumery Industries;Calame J.P.,1982

5. Supercritical Fluid Extraction of Dry-Milled Corn Germ with Carbon Dioxide;Christianson D.D.;Journal of Food Science,1984

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