Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes

André L.R. Souza; Monica Pagani; Manuel Dornier; Flávia Gomes; Renata Tonon; Lourdes M.C. Cabral

doi:10.1016/j.jfoodeng.2013.05.004

Journal articles

Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes

André L.R. Souza Monica Pagani Manuel Dornier ¹ Flávia Gomes Renata Tonon Lourdes M.C. Cabral

1 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

Engineering Sciences [physics] / Chemical and Process Engineering

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025786
Contributor : Manuel DORNIER Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:48:48 PM
Last modification on : Wednesday, March 23, 2022 - 12:08:18 PM

Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes

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Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes

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