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Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

(AGENPARL) – London (United Kingdom), mar 22 gennaio 2019 RSC Adv., 2019, 9,DOI: 10.1039/C8RA08395A, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.Hao Guo, Jun Huang, Rongqing Zhou, Chongde Wu, Yao JinMembrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties of soy sauce subjected to refinement.The content of this RSS Feed (c) The Royal Society of Chemistry

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