Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor.

Vista sencilla de ítem
dc.contributorLourdes Maria Corrêa Cabral, CTAA; André R. Assis, UFRRJ; Humberto Ribeiro Bizzo, CTAA; Virgínia Martins da Matta, CTAA; Sérgio H. Saraiva, Universidade Federal do Espírito Santo.
dc.creatorCABRAL, L. M. C.
dc.creatorASSIS, A. R.
dc.creatorBIZZO, H. R.
dc.creatorMATTA, V. M.
dc.creatorSARAIVA, S. H.
dc.date2013-01-29T12:46:48Z
dc.date2013-01-29T12:46:48Z
dc.date2009-02-05
dc.date2008
dc.date2013-01-29T12:46:48Z
dc.date.accessioned2026-06-30T23:08:20Z
dc.identifierIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 46, F406.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/416867
dc.identifier.urihttp://hdl.handle.net/123456789/374887
dc.languageeng
dc.rightsopenAccess
dc.subjectCafé torrado
dc.subjectPervaporação
dc.subjectAroma
dc.titleEvaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)