Recovery of valuable aromas from sardine cooking wastewaters by pervaporation with fractionated condensation: matrix effect and model validation
Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermo...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/39295 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/39295 |