Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction
Authors:
- Fei LaoFei Lao
- Haotian ChengHCHaotian Cheng
- Qinglin WangQWQinglin Wang
- Xue WangXWXue Wang
- Xiaojun LiaoXLXiaojun Liao
- Zhenzhen XuZXZhenzhen Xu
- 1 September 2020
- journal article
- research article
- Published by Elsevier in Journal of CO2 Utilization
- Vol. 40
Abstract
No abstract availableKeywords
Funding Information
- National Key R&D Program of China (2017YFD0400705)
- Open Fund of Key Laboratory of Fruit and Vegetable Processing
- Ministry of Agriculture and Rural Affairs (FVKF2018010)
- Special Fund of general research expenses for Chinese central universities
- Ministry of Education (2020TC093)
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