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January 1, 1998Journal of Agricultural and Food Chemistry

Dearomatization of Antioxidant Rosemary Extracts by Treatment with Supercritical Carbon Dioxide

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Authors

SLSara López-SebastiánInstituto de Fermentaciones IndustrialesERElena RamosConsejo Superior de Investigaciones CientíficasEIElena IbáñezBrigham Young University

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López-Sebastián et al. (1998) studied this question.

synapsesocial.com/papers/6a85b44be954a56a77ada00ahttps://doi.org/10.1021/jf970565n
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