Recent developments of membrane technology in the clarification and concentration of fruit juices
Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the hi...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en en |
| Published: |
Springer Nature
2023
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/42137/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42137/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42137/ https://doi.org/10.1007/s12393-023-09346-2 |
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