Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210-1097, and Departamento de Biotecnología de los Alimentos, Instituto de la Grasa, Avenida Padre García Tejero 4, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9900985
Reference16 articles.
1. Heat Effects on Soymilk, Indices of Protein Quality in Dried Soymilks
2. The nature and biosynthesis of the carotenoids of different colour varieties of capsicum annuum
3. Extraction of Annatto Seed Pigment by Supercritical Carbon Dioxide
4. Carotenoid Composition in the Fruits of Capsicum annuum Cv. Szentesi Kosszarvú during Ripening
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