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Sub- and supercritical fluid extraction of functional ing... | ResearchHub
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Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgaeA review
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Authors
Miguel Herrero
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Miguel Herrero
•
Alejandro Cifuentes
•
Elena Ibáñez
Published
July 29, 2005
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Journal
Food Chemistry
Topics
Biology
Organic Chemistry
Chemistry
Engineering
Renewable Energy, Sustainability And The Environment
Show all topics
DOI
10.1016/j.foodchem.2005.05.058
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Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Food Chemistry
Topics
Biology
Organic Chemistry
Chemistry
Engineering
Renewable Energy, Sustainability And The Environment
Show all topics
DOI
10.1016/j.foodchem.2005.05.058
Other Formats
PDF
