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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Detalles Bibliográficos
Autores principales: Pereira, M. João, Pintado, Manuela, Brazinha, Carla, Crespo, João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9611368/
https://www.ncbi.nlm.nih.gov/pubmed/36295747
http://dx.doi.org/10.3390/membranes12100988

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9611368/
https://www.ncbi.nlm.nih.gov/pubmed/36295747
http://dx.doi.org/10.3390/membranes12100988

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