Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin

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Cite this page as: aroma.news. (March 21, 2022). Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin. https://aroma.news/publication/da2014-dang-optimization-of-supercritical-co2-extraction-of-oleoresin-from-black-pepper-piper-nigrum/
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TitleOptimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresinAuthor(s)Dang, Q. T., & Phan, N. N.JournalInternational Food Research JournalVolume21Issue number4Year of publication2014Pages1489-1493Cite this document asDang, Q. T., & Phan, N. N. (2014). Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin. International Food Research Journal, 21(4), 1489–1493.
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