Adsorption of Polyphenols from Almond Blanching Water by Macroporous Resin
The almond processing industry generates large volumes of effluent after the blanching process. Blanching water is one of the main by-products with a potential source of polyphenols. However, before being used or discharged, this by-product requires pretreatment. This work was aimed at paving the wa...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/7847276 |
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