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Volatile compounds and fatty acids in oleoresins from Vanilla Planifolia Andrews obtained by extraction with supercritical carbon dioxide
Vanilla is currently sold as an ethyl alcoholic extract, typically at a concentration of 35% (v/v). Alcoholic extracts have some disadvantages, such as high concentrations of organic residues, long extraction times and the requirement of large volumes when used as a flavoring. In contrast, supercrit...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2019-01-01
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| Colecção: | CyTA - Journal of Food |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/19476337.2019.1593247 |
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