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pro vyhledávání: '"Gizelle Ângela Barroso Vieira"'
Publikováno v:
Journal of Food Engineering. 173:116-123
The objective of this study was to evaluate the antioxidant activity of tamarind seed extracts, sweet variety. The extracts were obtained by sub and supercritical CO2 different concentrations of ethanol. The extractions with pure CO2 were performed i