Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction (2009)
- Authors:
- USP affiliated authors: OLIVEIRA, ALESSANDRA LOPES DE - FZEA ; KAMIMURA, ELIANA SETSUKO - FZEA ; RABI, JOSE ANTONIO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.ifset.2008.11.002
- Subjects: FLUÍDOS SUPERCRÍTICOS (EXTRAÇÃO); SUPERFÍCIES DE RESPOSTA (ANÁLISE); PROCESSAMENTO DE ALIMENTOS; FRUTAS TROPICAIS; PITANGA; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Oxford [England]
- Date published: 2009
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 10, n. 2, p. 189-194, Apr. 2009
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
OLIVEIRA, Alessandra Lopes de e KAMIMURA, Eliana Setsuko e RABI, José Antonio. Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction. Innovative Food Science and Emerging Technologies, v. 10, n. 2, p. 189-194, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2008.11.002. Acesso em: 27 dez. 2025. -
APA
Oliveira, A. L. de, Kamimura, E. S., & Rabi, J. A. (2009). Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction. Innovative Food Science and Emerging Technologies, 10( 2), 189-194. doi:10.1016/j.ifset.2008.11.002 -
NLM
Oliveira AL de, Kamimura ES, Rabi JA. Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction [Internet]. Innovative Food Science and Emerging Technologies. 2009 ; 10( 2): 189-194.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.ifset.2008.11.002 -
Vancouver
Oliveira AL de, Kamimura ES, Rabi JA. Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction [Internet]. Innovative Food Science and Emerging Technologies. 2009 ; 10( 2): 189-194.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.ifset.2008.11.002 - Response surface analysis of the yield of brazilian cherry (Eugenia uniflora L.) extract from supercritical carbon dioxide
- Response surface analysis of the yield of brazilian cherry (Eugenia uniflora L.) extract from supercritical carbon dioxide
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Informações sobre o DOI: 10.1016/j.ifset.2008.11.002 (Fonte: oaDOI API)
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