Enhanced concern for the quality and safety of food products, increased preference for natural products, and stricter regulations on the residual level of solvents, all contribute to the growing use of supercritical fluid technology as a primary alternative for the extraction, fractionation, and isolation of active ingredients. As a solvent-free p
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Format PDF ● Pages 424 ● ISBN 9781420006513 ● Éditeur Jose L. (Thar Process, Inc., Pittsburgh, Pennsylvania, USA) Martinez ● Maison d’édition CRC Press ● Publié 2007 ● Téléchargeable 3 fois ● Devise EUR ● ID 5696549 ● Protection contre la copie Adobe DRM
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