Synergistic Effects of Pressure, Temperature, CO(2) Flow Rate and Co-Solvent on Bioactive Contents of Thai Fingerroot (Boesenbergia rotunda (L.) Mansf.) Extracts
压力、温度、CO(2)流速和助溶剂对泰国指根（Boesenbergia rotunda (L.) Mansf.）提取物生物活性成分的协同效应
期刊:Foods
影响因子:5.1
doi:10.3390/foods14132189
Fahrudin, Fahmi Ilman; Phongthai, Suphat; Wirjantoro, Tri Indrarini; Intipunya, Pilairuk
