Key points are not available for this paper at this time.
in which the individual compound concentration was monitored over the different SFE conditions. The results enabled the establishment of the optimal technical parameters for developing functional ingredients and revealed the main factors that should be included in the extraction process control. This functional food ingredient design could be used as a control system to be applied in nutraceutical and functional food production industry.
Leyva‐Jiménez et al. (Tue,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: