Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

Publisher： John Wiley & Sons Inc

E-ISSN： 1099-1026|30|4|275-281

ISSN： 0882-5734

Source： FLAVOUR AND FRAGRANCE JOURNAL, Vol.30, Iss.4, 2015-07, pp. : 275-281

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