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Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses |
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| Authors: | Rossi Suzan Cristina Medeiros Adriane Bianchi Pedroni Weschenfelder Thiago André de Paula Scheer Agnes Soccol Carlos Ricardo |
| Affiliation: | 1.Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, R. Francisco H. dos Santos, s/n, Centro Politécnico, CEP 81531-990, Curitiba, PR, Brazil ;2.Department of Chemical Engineering, Federal University of Paraná, R. Francisco H. dos Santos, s/n, Centro Politécnico, CEP 81531-990, Curitiba, PR, Brazil ; |
| Abstract: | Bioprocess and Biosystems Engineering - Natural fruity aroma was produced during submerged fermentation by Pichia fermentans using sugarcane molasses as a cultivation broth. The aroma compounds... |
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