Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide
Author:
Affiliation:
1. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain, and Hausmann Aromatic S.A., Polígono Industrial Torre Bovera, Pasaje 10, 08740 San Andrés de la Barca, Barcelona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970565n
Reference29 articles.
1. Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage
2. Taguchi design experiments for optimizing the gas chromatographic analysis of residual solvents in bulk pharmaceuticals
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