Aroma compound recovery with pervaporation — Temperature effects during pervaporation of a muscat wine
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
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2. Modelling permeate pressure effects on mass transfer during pervaporation;Beaumelle,1993
3. Selection of polymers for pervaporation membranes;Bell;J. Memb. Sci.,1988
4. Sorption and pervaporation of dilute aqueous solutions of organic compounds through polymer membranes;Brun;J. Memb. Sci.,1985
5. Pervaporation of low volatility aromatics from water;Böddeker;J. Memb. Sci.,1990
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