EFFECT OF PRESSURE, TEMPERATURE AND FLOW RATE ON SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF BOTTLE GOURD SEED OIL. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 3, p. 14–17, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/162. Acesso em: 10 aug. 2026.