Extraction of chilli pepper (var. Byedige) with supercritical CO2: Effect of pressure and temperature on capsaicinoid and colour extraction efficiency

  • Amra Perva-Uzunalić, Mojca Škerget, Bernd Weinreich, Željko Knez
  • Food Chemistry, August 2004, Elsevier
  • DOI: 10.1016/j.foodchem.2003.10.016

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http://dx.doi.org/10.1016/j.foodchem.2003.10.016

The following have contributed to this page: Professor Zeljko Knez