“Extraction of Chili, Black Pepper, and Ginger with Near-Critical CO2, Propane, and Dimethyl Ether: Analysis of the Extracts by Quantitative Nuclear Magnetic Resonante”. Owen J. Catchpole, John B. Grey, Nigel B. Perry, Elaine J. Burgess, Wayne A. Redmond and Noel G. Porter. J. Agric. Food Chem. 2003, 51, 4853-4860 4853
