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KMID : 0380620050370030431
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.431 ~ p.437
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Engineering/Processing/Sensory Evaluation : Optimization of Sesame oil Extraction from Sesame cake using Supercritical Fluid CO2
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김성주/Kim SJ
김영종/장규섭/Kim YJ/Chang KS
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Abstract
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KEYWORD
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sesame oil, SFE, fatty acid, carbon dioxide, flavor, electronic nose
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FullTexts / Linksout information
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Listed journal information
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