食品科学 |
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紫苏精油微波萃取工艺的响应面优化及其化学成分研究 |
林梦南, 苏平, 应丽亚, 高宏建 |
浙江大学生物系统工程与食品科学学院食品科学与工程系,浙江杭州310058 |
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Optimization of microwave extraction process of essential oil from Perilla f rutescens by response surface methodology and its chemical composition analysis . |
LIN Meng‐nan , SU Ping , YING Li‐ya , GAO Hong‐jian |
Department of Food Science and Engineering , School of Biosystems Engineering and Food Science ,Zhejiang University , Hangzhou310058 , China |
引用本文:
林梦南, 苏平, 应丽亚, 高宏建. 紫苏精油微波萃取工艺的响应面优化及其化学成分研究[J]. 浙江大学学报(农业与生命科学版), 2011, 37(6): 677-683.
LIN Meng‐nan,SU Ping,YING Li‐ya,GAO Hong‐jian. Optimization of microwave extraction process of essential oil from Perilla f rutescens by response surface methodology and its chemical composition analysis .. , 2011, 37(6): 677-683.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2011.06.013
或
http://www.zjujournals.com/agr/CN/Y2011/V37/I6/677
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