article Open AccessTop 10% cited
Supercritical fluids: technology and application to food processing
Journal of Food Engineering · 2004 · Vol. 67(1-2) · pp. 21–33
Gerd Brunner✉(Hamburg University of Technology)
Phase Equilibria and ThermodynamicsAnalytical Chemistry and ChromatographyProcess Optimization and IntegrationSupercritical fluidFractionationExtraction (chemistry)Supercritical fluid extractionSupercritical carbon dioxideChemistryProcess engineeringPulp and paper industryEnvironmental scienceChromatography
Citations
808
FWCI
10.62
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References
28
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99%
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