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Effect of the concentration by reverse osmosis of grape juice on its aroma profile. Reverse osmosis (RO) is a membrane process applied for fruit juices concentration as it is carried out under mild temperature, preserving the natural aroma profile of these beverages. In Brazil, grape... ... Repository: BDPA Publication year: 2009
Aroma-active compounds of Capsicum chinense var. Biquinho. Repository: BDPA Publication year: 2014
Concentração de componentes do aroma do café por pervaporação. Repository: BDPA Publication year: 2007

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