Dearomatization of antioxidant rosemary extracts by treatment with supercritical carbon dioxide
- Author
- LOPEZ-SEBASTIAN, S1 ; RAMOS, E1 ; IBANEZ, E1 ; BUENO, J. M2 ; BALLESTER, L2 ; TABERA, J1 ; REGLERO, G1
[1] Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
[2] Hausmann Aromatic S.A., Poligono Industrial Torre Bovera, Pasaje 10, 08740 San Andrés de la Barca, Barcelona, Spain - Source
Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 1, pp 13-19 ; ref : 29 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antioxygène Carbone dioxyde Désodorisation Extraction SFE Extrait Optimisation Origine végétale Romarin Additif alimentaire
- Keyword (en)
- Antioxygen Carbon dioxide Deodorizing Supercritical fluid extraction Extract Optimization Plant origin Rosemary Food additive
- Keyword (es)
- Antioxígeno Carbono dióxido Desodorización Extracción fluido supercrítico Extracto Optimización Origen vegetal Romero Aditivo alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2148488
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf970565n 
https://dx.doi.org/10.1021/jf970565n
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