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Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction |
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| Authors: | Ling‐Biao Gu Hui‐Li Pang Ke‐Ke Lu Hua‐Min Liu Xue‐De Wang Guang‐Yong Qin |
| Affiliation: | 1. Henan Provincial Key Laboratory of Ion Beam Bio‐engineering, and School of Physics and Engineering, Zhengzhou University, Zhengzhou, China;2. College of Food Science and Technology, Henan University of Technology, Zhengzhou, China |
| Abstract: | |
| Keywords: | subcritical butane extraction fragrant red pepper seed oil response surface methodology physicochemical properties volatile flavor compounds |