Pervaporation: The emerging technique for extracting aroma compounds from food systems
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference106 articles.
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3. Recovery of volatile aroma components from orange juice by pervaporation;Aroujalian;J. Membr. Sci.,2007
4. Recovery of aroma compounds of cashew apple fruit (Anacardium occidentale L.) by pervaporation;Assis;Ciênc. Tecnol. Aliment,2007
5. Recuperação dos componentes do aroma da bebida de café por pervaporação;Assis;Bol. do Cent. Pesqui. Process. Aliment.,2009
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