Effect of supercritical CO2 impregnation of piperine and black pepper extract on properties of poly(l-lactic acid) films
Gricielle A. Sutil, Kátia S. Andrade, Evertan A. Rebelatto, Marcelo Lanza
Topics & Concepts
PiperinePepperSupercritical fluidLactic acidChemistryFood scienceSupercritical carbon dioxideMaterials scienceOrganic chemistryBiologyBacteriaGeneticsNanocomposite Films for Food PackagingBiochemical and biochemical processesCarbon dioxide utilization in catalysis