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Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study
The oil in mackerel muscle was extracted using an environmental friendly solvent, supercritical carbon dioxide (SC-CO(2)) at a semi-batch flow extraction process and an n-hexane. The SC-CO(2) was carried out at temperature 45 °C and pressures ranging from 15 to 25 MPa. The flow rate of CO(2) (27 g/m...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444906/ https://ncbi.nlm.nih.gov/pubmed/26028731 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1408-5 |
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