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Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses

Crossref DOI link: https://doi.org/10.1007/s00449-017-1759-1

Published Online: 2017-03-17

Published Print: 2017-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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