Comparative analysis of the oil and supercritical CO2 extract of Artemisia sieberi

Journal of Food Engineering

Volumn 79, Issue 1, 2007, Pages 306-311

  Ghasemi, Ensieh ^a   Yamini, Yadollah ^a   Bahramifar, Nader ^b   Sefidkon, Fatemmeh ^c  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b PAYAME NOOR UNIVERSITY   (Iran)

^c RESEARCH INSTITUTE OF FORESTS AND RANGELANDS   (Iran)

Author keywords

Artemisia sieberi; Camphor; Essential oil; Hydrodistillation; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE; DISTILLATION; ESSENTIAL OILS; PRESSURE DISTRIBUTION; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

ARTEMISIA SIEBERI; CAMPHOR; HYDRODISTILLATION; SUPERCRITICAL CARBON DIOXIDE;

FOOD PROCESSING;

ARTEMISIA; ARTEMISIA SIEBERI; DRYOBALANOPS;

EID: 33748800259     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.059     Document Type: Article

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