Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor.
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Main Authors: | , , , , |
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Other Authors: | |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2009-02-05
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Subjects: | Café torrado, Pervaporação., Aroma., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/416867 |
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