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

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025786
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Submitted on : Tuesday, February 19, 2019 - 6:48:48 PM
Last modification on : Friday, January 21, 2022 - 11:20:18 AM

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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, Elsevier, 2013, 119 (1), pp.7-12. ⟨10.1016/j.jfoodeng.2013.05.004⟩. ⟨hal-02025786⟩

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