Please use this identifier to cite or link to this item:
http://hdl.handle.net/10532/5781| Title: | Use of supercritical CO2 to obtain enriched flavouring fractions from black truffle |
| Authors: | Tejedor Calvo, Eva Marco Montori, Pedro Spegel, Peter Soler Rivas, Cristina |
| Issue Date: | 2022 |
| Citation: | Second Iberian Meeting on Supercritical Fluids = 2º Encuentro Ibérico de Fluidos Supercríticos = 2º Encontro Ibérico de Fluidos Supercríticos. Book of abstracts |
| URI: | http://hdl.handle.net/10532/5781 |
| ISBN: | 978-84-09-38644-4 |
| License: | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| Appears in Collections: | [DOCIART] Artículos científicos, técnicos y divulgativos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2022_085.pdf | 182,52 kB | Adobe PDF |  View/Open |
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