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Caracterización del aceite de semilla de uva

extraído con dióxido de carbono supercrítico

Article in Grasas y Aceites · February 1995

DOI: 10.3989/gya.1995.v46.i1.899 · Source: DOAJ

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3 authors, including:

Clara Pereyra Enrique J. Martinez de la Ossa

Universidad de Cádiz Universidad de Cádiz
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Supercritical impregnation of natural extracts in the preservation of perishable foods View project

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