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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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| Publié dans: | Food Sci Biotechnol |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer Singapore
2019
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| Sujets: | |
| Accès en ligne: | 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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