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Characterisation of oat bran products with and without supercritical carbon dioxide extraction

✍ Scribed by David G. Stevenson; Fred J. Eller; Milica Radosavljević; Jay-lin Jane; George E. Inglett

Book ID
108826445
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
384 KB
Volume
42
Category
Article
ISSN
0950-5423

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The extractibility of isoflavones by supercritical carbon dioxide was studied by extracting synthetically produced daidzein (I), genistein (2), formononetin (3) and bioehanin A (4). Supercritical fluid carbon dioxide (SFCOJ modified with 20% ethanol at 50°C and 600 atmospheres pressure extracted nea