Azila A.K, Nur Aida

Study on Supercritical Fluid Extraction of Aromatic Compound from Roasted Cocoa Beans Using Multilevel Factorial Design

Study on Supercritical Fluid Extraction of Aromatic Compound from Roasted Cocoa Beans Using Multilevel Factorial Design

TOJSAT

2013-Cilt: 3 Sayı: 4

120-125

Roasted Cocoa Bean, Supercritical Fluid Extraction, Aromatic Compound

125 158

0
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