Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction
Alessandra Lopes de Oliveira Eliana Setsuko Kamimura; José Antonio Rabi
Innovative Food Science and Emerging Technologies Oxford [England] v. 10, n. 2, p. 189-194, Apr. 2009Oxford England 2009
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2009 Res )(Acessar)