An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. Flavours

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:2j62s779n
Date January 2015
CreatorsDaluiso, Amanda
ContributorsVaroujan Yaylayan (Internal/Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 135374

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