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2. | 小林光廣(1990)。香味萃取與超臨界萃取技術。New Food Industry,32(11),21-25。 延伸查詢![new window](/gs32/images/newin.png) |
3. | Carbortell, E. S.(1991)。Extration of flavors with supercritical carbon dioxide。Cereal Foods World,11,935-937。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
4. | Moyler, D. A.(1993)。Extraction of essential oils with carbon dioxide。Flavour and Fragrance Journal,8,235-247。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
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6. | Favati, F.、King, J. W.、Mazzanti, M.(1991)。Supercritical carbon dioxide extraction of evening primrose oil。Journal of the American Oil Chemists' Society,68(6),422-427。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
7. | Moyler, D.(1985)。Carbon dioxide: the ideal solvent in essential oil extraction。Prepared Foods,11,100-101。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
8. | 潘懷宗、劉晉魁、周良穎、李沐勳(19940300)。利用超臨界二氧化碳萃取砂仁、丁香、及當歸中之油性及香味成分。中醫藥雜誌,5(1),71-78。 延伸查詢![new window](/gs32/images/newin.png) |
9. | Mitra, S.、Wilson, N. K.(1991)。An empirical method to predict solubility in supercritical fluids。Journal of Chromatographic Science,29(7),305-309。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |