Pervaporation of a model apple juice aroma solution: comparison of membrane performance
Author:
Publisher
Elsevier BV
Subject
Filtration and Separation,Physical and Theoretical Chemistry,General Materials Science,Biochemistry
Reference10 articles.
1. Food Flavours Part C, The flavour of Fruits;Morton,1990
2. Review of apple flavour - State of the art;Dimick;CRC Crit. Rev. Food Sci. Nutrit.,1981
3. Pervaporation of dilute organic-water mixtures. A literature review on modelling studies and applications to aroma compound recovery;Karlsson;J. Membrane Sci.,1993
4. Aroma compound recovery with pervaporation: temperature effects during pervaporation of a Muscat wine;Karlsson;J. Food Eng.,1995
5. Basic Principles of Membrane Technology;Mulder,1991
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