Optimization of Supercritical Carbon Dioxide Extraction of Ginger Essential Oil with Response Surface Methodology

doi:10.13995/j.cnki.11-1802/ts.2010.01.017

Ouyang Hui, Tiang Qijian, Chen Gongxi, Zhang Yongkang

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (01) : 171-174.

PDF(237 KB)

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (01) : 171-174. DOI: 10.13995/j.cnki.11-1802/ts.2010.01.017

Food and Fermentation Industries

Optimization of Supercritical Carbon Dioxide Extraction of Ginger Essential Oil with Response Surface Methodology

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(01): 171-174 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.01.017

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(237 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export