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Volumn 50, Issue 1, 2002, Pages 154-160
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Use of adsorbent and supercritical carbon dioxide to concentrate flavor compounds from orange oil
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Author keywords
Adsorbent; Orange oil; Response surface methodology; Supercritical fluid extraction
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Indexed keywords
ADSORBENT;
CARBON DIOXIDE;
FLAVORING AGENT;
HYDROCARBON;
ORANGE OIL;
PLANT EXTRACT;
SILICA GEL;
SILICON DIOXIDE;
TERPENE;
UNCLASSIFIED DRUG;
VEGETABLE OIL;
ADSORPTION;
ARTICLE;
CHEMISTRY;
CITRUS FRUIT;
FOOD ANALYSIS;
GAS CHROMATOGRAPHY;
IMMUNOADSORBENT;
MASS FRAGMENTOGRAPHY;
NONHUMAN;
ODOR;
OXYGENATION;
PLANT;
PURIFICATION;
SUPERCRITICAL FLUID EXTRACTION;
TASTE;
ISOLATION AND PURIFICATION;
CITRUS;
ADSORPTION;
CARBON DIOXIDE;
CHROMATOGRAPHY, GAS;
CITRUS;
FLAVORING AGENTS;
IMMUNOSORBENTS;
MASS FRAGMENTOGRAPHY;
ODORS;
PLANT EXTRACTS;
PLANT OILS;
SILICON DIOXIDE;
SUPPORT, NON-U.S. GOV'T;
TASTE;
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EID: 0036006634
PISSN: 00218561
EISSN: None
Source Type: Journal
DOI: 10.1021/jf010582j Document Type: Article |
Times cited : (31)
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References (24)
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