| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277676 | Journal of Food Engineering | 2013 | 6 Pages |
Abstract
⺠Ultrasound, shaker and soxhlet were used as extraction techniques. ⺠Green solvents were also employed. ⺠The highest yield with green solvents was 21.6% with acetone in shaker. ⺠The highest yield with green solvents was 23.8% with acetone in ultrasound. ⺠The highest yield with hexane was 26.4% with soxhlet.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ricardo Cardoso de Oliveira, Sueli Teresa Davantel de Barros, Marcelino Luiz Gimenes,