Published in
Elsevier, Journal of Food Engineering, 4(90), p. 463-470, 2009
DOI: 10.1016/j.jfoodeng.2008.07.012
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Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling
Journal article published in 2009 by
Luis Vázquez,
Andrés M. Hurtado-Benavides,
Guillermo Reglero,
Tiziana Fornari,
Elena Ibáñez,
Francisco J. Señoráns 
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