Application of response surface methodology to optimise supercritical carbon dioxide extraction of essential oil from Cyperus rotundus Linn.

出版年份 2011 全文链接

标题

Application of response surface methodology to optimise supercritical carbon dioxide extraction of essential oil from Cyperus rotundus Linn.

作者

关键词

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出版物

FOOD CHEMISTRY

Volume 132, Issue 1, Pages 582-587

出版商

Elsevier BV

发表日期

2011-11-03

DOI

10.1016/j.foodchem.2011.10.075

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