Sub-critical CO2 extraction of volatile flavour compounds from ghee and optimization of process parameters using response surface methodology

Published 2019 View Full Article

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Title
Sub-critical CO2 extraction of volatile flavour compounds from ghee and optimization of process parameters using response surface methodology
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 118, Issue -, Pages 108731
Publisher
Elsevier BV
Online
2019-10-17
DOI
10.1016/j.lwt.2019.108731

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