1. Deacidification of fruit juices by electrodialysis;Adhikary;Indian J Technol.,1983
2. Antioxidant activity of peptide fractions of capelin protein hydrolysates;Amarowicz;Food Chem.,1997
3. Production of enriched protein fractions of β-lactoglobulin and α-lactalbumin from cheese whey;Amundson;J Food Process Preserv,1982
4. Application de l’électrodialyse à l’élimination de certains composants du jus de raisin et du vin;Audinos;Connaissance Vigne Vin,1979
5. Advantage of electrodialysis to produce sweetening products from grape;Audinos;Sci. Aliment.,1985