Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes - Institut Agro Montpellier Access content directly
Journal Articles Journal of Food Engineering Year : 2013

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

André L.R. Souza
  • Function : Author
Monica Pagani
  • Function : Author
Flávia Gomes
  • Function : Author
Renata Tonon
  • Function : Author
Lourdes M.C. Cabral
  • Function : Author

Dates and versions

hal-02025786 , version 1 (19-02-2019)

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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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