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Optimization of subcritical extraction process for cinnamon (Cinnamomum Cassia Blume) using response surface methodology
Subcritical extraction was optimized to maximize the extraction yield of flavoring compounds from cinnamon. The extracts of cinnamon were obtained at three different levels of extraction temperature (110–130 °C), time (20–60 min), and pressure (20–40 bar). Response surface methodology was used in or...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6859177/ https://ncbi.nlm.nih.gov/pubmed/31807343 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00616-6 |
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