Author:
Zambra C.,Romero J.,Pino L.,Saavedra A.,Sanchez J.
Reference34 articles.
1. Achard, C., Gros, J.B., Dussap, C.G., 1992. Prédiction de l’activité de l’eau, des températures d’ébullition et de congélation de solutions aqueuses de sucres par un modèle UNIFAC. Cahier Scientifique, 109-IAA, pp. 93–101.
2. Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant;Ali;J. Food Eng.,2003
3. Orange juice concentration by osmotic evaporation and membrane distillation: a comparative study;Alves;J. Food Eng.,2006
4. Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism;Apostolidis;Int. J. Food Microbiol.,2008
5. Enhanced flux in fruit juice concentration: coupled operation of osmotic evaporation and membrane distillation;Bélafi-Bakó;J. Membr. Sci.,2006
Cited by
54 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献