|
|
Volumn 947, Issue 1, 2002, Pages 23-29
|
|
Supercritical carbon dioxide extraction of volatiles from spices: Comparison with simultaneous distillation-extraction
a
a
|
|
Author keywords
Extraction methods; Food analysis; Simultaneous distillation and extraction; Supercritical fluid extraction
|
|
Indexed keywords
CHROMATOGRAPHIC ANALYSIS;
CONTAMINATION;
ESSENTIAL OILS;
PYROLYSIS;
VOLATILES;
SUPERCRITICAL FLUID EXTRACTION;
CARBON DIOXIDE;
ESSENTIAL OIL;
SOLVENT;
VOLATILE AGENT;
CONFERENCE PAPER;
CONTROLLED STUDY;
DEGRADATION;
DISTILLATION;
EXPERIMENTAL MODEL;
EXTRACT;
EXTRACTION;
FOOD ANALYSIS;
FOOD COMPOSITION;
INTERMETHOD COMPARISON;
NONHUMAN;
PRESSURE;
PRIORITY JOURNAL;
SAMPLE;
SPICE;
STANDARD;
SUPERCRITICAL FLUID EXTRACTION;
TEMPERATURE;
THERMOSTABILITY;
CARBON DIOXIDE;
CHROMATOGRAPHY, SUPERCRITICAL FLUID;
SPICES;
VOLATILIZATION;
MENTHA;
OCIMUM BASILICUM;
ORIGANUM VULGARE;
|
|
EID: 0037083063
PISSN: 00219673
EISSN: None
Source Type: Journal
DOI: 10.1016/S0021-9673(01)01585-0 Document Type: Conference Paper |
|
Times cited : (171)
|
|
References (26)
|
