Concentration by pervaporation of aroma compounds from Fucus serratus

Journal of Chemical Technology and Biotechnology

Volumn 75, Issue 6, 2000, Pages 451-458

  Beauchêne, Dominique ^a   Grua Priol, Joëlle ^b   Lamer, Thierry ^a   Demaimay, Michel ^b   Quémeneur, Francis ^a  

^a Centre de Recherche et de Transfert de Technologie   (France)

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Aroma; Concentration; Fucus serratus; Pervaporation; Sensorial quality

Indexed keywords

ALGA; AROMATIZATION; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); FOOD QUALITY; NONHUMAN; PERVAPORATION;

FUCUS SERRATUS;

EID: 0342313527     PISSN: 02682575     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-4660(200006)75:6<451::AID-JCTB231>3.0.CO;2-U     Document Type: Article

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