Abstract
Daily, we consume and encounter foodstuff that has been supplemented with aromas. Whether to compensate for aroma loss during food processing or to adjust the flavour of food according to the consumers’ expectations, aromas constitute an increasing fraction of food additives.
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© 2000 Springer Science+Business Media New York
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Schäfer, T., Crespo, J.G. (2000). Extraction of aromas from active fermentation reactors by pervaporation. In: Bélafi-Bakó, K., Gubicza, L., Mulder, M. (eds) Integration of Membrane Processes into Bioconversions. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4269-8_13
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DOI: https://doi.org/10.1007/978-1-4615-4269-8_13
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