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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格式 PDF ● 网页 424 ● ISBN 9781420006513 ● 编辑 Jose L. (Thar Process, Inc., Pittsburgh, Pennsylvania, USA) Martinez ● 出版者 CRC Press ● 发布时间 2007 ● 下载 3 时 ● 货币 EUR ● ID 5696549 ● 复制保护 Adobe DRM
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