| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399386 | Food Research International | 2012 | 9 Pages |
Abstract
⺠Drying and low temperature prevent garlic powder agglomeration during CO2 extraction. ⺠Garlic oleoresin yield increases markedly with SC CO2 extraction temperature. ⺠Selectivity of CO2 for the extraction of allicin decreases with temperature. ⺠SC CO2 at 55  °C and 30 MPa yields a concentrated allicin garlic extract in 4 h.
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Authors
José M. del Valle, Verónica Glatzel, José L. MartÃnez,