Ultrasonication-A green technology extraction technique for spices: A review

MV Rao, AS Sengar, CK Sunil, A Rawson - Trends in Food Science & …, 2021 - Elsevier
Background Spices are rich source of naturally occurring bioactives and are used in different
food applications. Major spice bioactives include essential oils, oleoresins, polysaccharides …
被引用次数：123 相关文章

Ultrasonication-a green technology extraction technique for spices: a review.

MV Rao, AS Sengar, CK Sunil, A Rawson - 2021 - cabidigitallibrary.org
Background: Spices are rich source of naturally occurring bioactives and are used in
different food applications. Major spice bioactives include essential oils, oleoresins …

[引用][C] Ultrasonication-A green technology extraction technique for spices: A review

MV Rao, AS Sengar, CK Sunil, A Rawson - Trends in Food Science & …, 2021 - cir.nii.ac.jp
Ultrasonication - A green technology extraction technique for spices: A review | CiNii Research
CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 論文・データを …

[引用][C] Ultrasonication-A green technology extraction technique for spices: A review

MV Rao, AS Sengar, CK Sunil, A Rawson - 2021