Clarification and concentration of citrus and carrot juices by integrated membrane processes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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3. Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage;Arena;Food Chemistry,2001
4. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case;Arnao;Trends in Food Science and Technology,2000
5. Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation;Barbe;Journal of Membrane Science,1998
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