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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
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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 : Tuesday, September 6, 2022 - 4:57:45 PM

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CIRAD | UNIV-AVIGNON | AFRIQ | AGROPOLIS | BA | UNIV-MONTPELLIER | MONTPELLIER-SUPAGRO

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André L.R. Souza, Monica Pagani, Manuel Dornier, Flávia Gomes, Renata Tonon, et al.. Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes. Journal of Food Engineering, 2013, 119 (1), pp.7-12. ⟨10.1016/j.jfoodeng.2013.05.004⟩. ⟨hal-02025786⟩

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