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CyTA - Journal of Food Volume 17, 2019 - Issue 1

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Recovery of spent coffee grounds oil using supercritical CO₂: Extraction optimisation and physicochemical properties of oil

Recuperación del aceite de desechos de café molido utilizando CO₂ supercrítico: optimización de la extracción y propiedades fisicoquímicas del aceite

Rattana MuangratDivision of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandCorrespondence[email protected] [email protected]
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Israpong PongsirikulDivision of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandView further author information

Pages 334-346 | Received 03 Nov 2018, Accepted 04 Feb 2019, Published online: 07 Jun 2019

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https://doi.org/10.1080/19476337.2019.1580771
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