LITERATURE-REVIEW - ISOLATION OF ESSENTIAL OILS AND FLAVOR COMPOUNDS BY DENSE CARBON-DIOXIDE

被引：30

作者：

KERROLA, K

机构：

[1] Department of Biochemistry and Food Chemistry, University of Turku, FIN-20500, Turku

来源：

FOOD REVIEWS INTERNATIONAL | 1995年 / 11卷 / 04期

关键词：

D O I：

10.1080/87559129509541061

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：547 / 573

页数：27

共 219 条

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