Dealcoholization and concentration of fermented fruit juices
It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concen...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/26783 |