Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality - Institut Agro Montpellier Access content directly
Journal Articles Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Year : 2011

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hal-02025799 , version 1 (19-02-2019)

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Mady Cissé, Fabrice Vaillant, Sonia Bouquet, Dominique Pallet, Florence Lutin, et al.. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2011, 12 (3), pp.352-360. ⟨10.1016/j.ifset.2011.02.009⟩. ⟨hal-02025799⟩
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