Title:	Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor.
Authors:	CABRAL, L. M. C. ASSIS, A. R. BIZZO, H. R. MATTA, V. M. SARAIVA, S. H.
Affiliation:	Lourdes Maria Corrêa Cabral, CTAA; André R. Assis, UFRRJ; Humberto Ribeiro Bizzo, CTAA; Virgínia Martins da Matta, CTAA; Sérgio H. Saraiva, Universidade Federal do Espírito Santo.
Date Issued:	2008
Citation:	In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 46, F406.
Thesagro:	Aroma
Keywords:	Café torrado Pervaporação
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)