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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Formato PDF ● Páginas 424 ● ISBN 9781420006513 ● Editor Jose L. (Thar Process, Inc., Pittsburgh, Pennsylvania, USA) Martinez ● Editora CRC Press ● Publicado 2007 ● Carregável 3 vezes ● Moeda EUR ● ID 5696549 ● Proteção contra cópia Adobe DRM
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