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

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract