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Figure 1 from A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate | Semantic Scholar
Concentration of patulin and hydroxymethylfurfural in apple juice using in-line SPE - Thermo Scientific AppsLab Library of Analytical Applications
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Concentration of Apple Juice by Reverse Osmosis at Laboratory and Pilot-Plant Scales | Industrial & Engineering Chemistry Research
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Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage - Cai - 2020 - Food Science & Nutrition - Wiley Online Library
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Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment - ScienceDirect
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Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint | SpringerLink
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Membranes | Free Full-Text | Partial Removal of Sugar from Apple Juice by Nanofiltration and Discontinuous Diafiltration
![PDF] Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment | Semantic Scholar PDF] Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/100be9718921d372815df537b8e604ff2fe1f72a/2-Figure1-1.png)
PDF] Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment | Semantic Scholar
![Table 1 from A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate | Semantic Scholar Table 1 from A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/7c2ea7483dfde07ce87275cae6256a53745b95de/2-Table1-1.png)
Table 1 from A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate | Semantic Scholar
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Full article: Effect of intermittent microwave vacuum concentration on quality parameters of apple juice and sour cherry nectar and mathematical modeling of concentration
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Effect of concentration and pressure on the boiling point rise of apple juice and related sugar solutions
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