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Concentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltration
Nanofiltration membranes with molecular weight cut‐off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross‐flow velocity 0.3 m/s. Transmembrane ...