Work

Temperature and pressure effects on supercritical carbon dioxide extraction of n-3 fatty acids from red seaweed

Year: 1999

Type: article

Source: Food Chemistry

DOI: 10.1016/s0308-8146(98)00210-6

Author: P Cheung

Institution: Chinese University of Hong Kong

Language: English

Topic: Phase Equilibria and Thermodynamics

Subfield: Physical and Theoretical Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

Funder: Chinese University of Hong Kong

OpenAlex ID: W2003539230

FWCI: 0.693

Cites: 12

Cited by: 105

Related to: 10