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The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide.
J Food Sci Technol. 2016 May;53(5):2287-97. doi: 10.1007/s13197-016-2191-2. Epub 2016 May 24.
J Food Sci Technol. 2016.
PMID: 27407195
Free PMC article.
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