Concentration of grape juice by coupling reverse osmosis and osmotic evaporation.

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dc.contributorRENATA VALERIANO TONON, CTAA; BIANCA A. SANTOS, UFRRJ; LUIZ FERNANDO MENEZES DA SILVA, CTAA; FLAVIA DOS SANTOS GOMES, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
dc.creatorTONON, R. V.
dc.creatorSANTOS, B. A.
dc.creatorSILVA, L. F. M.
dc.creatorGOMES, F. S.
dc.creatorCABRAL, L. M. C.
dc.date2012-10-23T11:11:11Z
dc.date2012-10-23T11:11:11Z
dc.date2012-10-23
dc.date2012
dc.date2016-02-23T11:11:11Z
dc.date.accessioned2026-06-30T23:08:08Z
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/937613
dc.identifier.urihttp://hdl.handle.net/123456789/374806
dc.languageeng
dc.rightsopenAccess
dc.subjectSuco de uva
dc.subjectOsmose inversa
dc.subjectEvaporação osmótica
dc.titleConcentration of grape juice by coupling reverse osmosis and osmotic evaporation.
dc.typeResumo em anais e proceedings

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