Application of carbon dioxide in subcritical state (LCO2) for extraction/fractionation of carotenoids from red paprika

Food Chemistry

Volumn 115, Issue 2, 2009, Pages 745-752

  Rutkowska, Jaroslawa ^a   Stolyhwo, Andrzej ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Capsicum annuum L.; Carbon dioxide; Carotenoids; Extraction; GC; HPLC; Subcritical state

Indexed keywords

EID: 61349175197     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.046     Document Type: Article

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