Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications
Clóvis Antônio Balbinot Filho(Universidade Federal de Santa Catarina), Marcelo Lanza(Universidade Federal de Santa Catarina), Evertan A. Rebelatto(Universidade Federal de Santa Catarina), Jônatas L. Dias(Universidade Federal de Santa Catarina)
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