Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds

Journal of Food Science

Volumn 62, Issue 6, 1997, Pages 1116-1119

  Olle, D ^a   Baron, A ^b,c   Lozano, Y F ^a   Sznaper, C ^a   Baumes, R ^b,d   Bayonove, C ^b,d   Brillouet, J M ^b,e  

^a CIRAD   (France)

^b Inst Natl de la Rech Agronomique

^c Stn Rech Cidricoles B   (France)

^d IPV U Rech Aromes Substances N   (France)

^e IPV U Rech Polymeres Techniques P   (France)

Author keywords

Cross flow microfiltration; Flavor; Mango puree; Reverse osmosis; Terpene hydrocarbons

Indexed keywords

EID: 0031423657     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb12225.x     Document Type: Article

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