文献
J-GLOBAL ID:201702239382601098
整理番号:17A0792811
亜臨界ブタン抽出により抽出されたトウガラシ(Capsicum annuumL.)種子からの芳香油のプロセス最適化と特性化【Powered by NICT】
Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction
著者 (7件):
Gu Ling-Biao
(Henan Provincial Key Laboratory of Ion Beam Bio-engineering, and School of Physics and Engineering, Zhengzhou University, Zhengzhou, China)
,
Pang Hui-Li
(Henan Provincial Key Laboratory of Ion Beam Bio-engineering, and School of Physics and Engineering, Zhengzhou University, Zhengzhou, China)
,
Lu Ke-Ke
(Henan Provincial Key Laboratory of Ion Beam Bio-engineering, and School of Physics and Engineering, Zhengzhou University, Zhengzhou, China)
,
Liu Hua-Min
(Henan Provincial Key Laboratory of Ion Beam Bio-engineering, and School of Physics and Engineering, Zhengzhou University, Zhengzhou, China)
,
Liu Hua-Min
(College of Food Science and Technology, Henan University of Technology, Zhengzhou, China)
,
Wang Xue-De
(College of Food Science and Technology, Henan University of Technology, Zhengzhou, China)
,
Qin Guang-Yong
(Henan Provincial Key Laboratory of Ion Beam Bio-engineering, and School of Physics and Engineering, Zhengzhou University, Zhengzhou, China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
97
号:
6
ページ:
1894-1903
発行年:
2017年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)