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Original Articles

Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in chokeberry juice concentrated by reverse osmosis

Influencia de los parámetros de procesamiento en el flujo de permeación y la retención de compuestos aromáticos y fenólicos en el zumo concentrado de arándano silvestre mediante ósmosis inversa

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Pages 382-390 | Received 17 Jun 2015, Accepted 27 Oct 2015, Published online: 14 Dec 2015

References

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