טוען...
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...
שמור ב:
| הוצא לאור ב: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer Singapore
2019
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| נושאים: | |
| גישה מקוונת: | 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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