Enzyme Reaction in Supercritical Fluid
- 1 January 1994
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon DioxideJournal of Food Science, 1989
- Modification of butter oil by extraction with supercritical carbon dioxide.Agricultural and Biological Chemistry, 1986