摘要
笔者根据国外的有关资料,综述了超临界二氧化碳(SC—CO_2)在天然香料生产中研究开发的新动向。简要介绍了SC—CO_2萃取原理及在几种天然香料生产中的开发应用现状。
On the basis of foreign information, the new developing trend of supercritical carbon dioxide extraction (SC-CO_2) in natural spices was summarized in this paper. The extraction mechanism and its use in some species were introduced briefly.
出处
《食品工业科技》
CAS
CSCD
北大核心
1991年第2期3-6,共4页
Science and Technology of Food Industry
