Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa)

Article

Abstract: The high acidity of passion fruit limits its addition in food preparation and gives poor aroma and f

Palabras claves:

Deacidification, Electrodialysis, Ion-exchange resin, Passion fruit, precipitation

Autores:

Dornier M., Edwin Vera, Jenny Ruales, Pourcelly G., Sandeaux J., Sandeaux R.

Fuentes:

scopus