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Modelling solubility of phenolics of mango ginger extract in supercritical carbon dioxide using equation of state and empirical models
Solubility of phenolics of mango ginger extract in supercritical carbon dioxide was studied at 40–60 °C and 100–350 bar. Critical temperature, critical pressure and critical volume of caffeic acid, the principal component of the extract were calculated using group contribution methods and compared w...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2014
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554676/ https://ncbi.nlm.nih.gov/pubmed/26344969 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1667-1 |
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