Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/883201
Title: Changes in the key odour-active compounds and sensory profile of cashew apple juice during processing.
Authors: GARRUTI, D. dos S.
FACUNDO, H. V. de V.
SOUZA NETO, M. A. de
WAGNER, R.
Affiliation: DEBORAH DOS SANTOS GARRUTI, CNPAT; Heliofábia Virginia V. Facundo, UFC; MANOEL ALVES DE SOUZA NETO, CNPAT; Roger Wagner, UNICAMP.
Date Issued: 2010
Citation: In: WEURMAN SYMPOSIUM, 12., 2008, Interlaken, Suíça. Expression of Multidisciplinary Flavour Science: Proceedings of the 12th Weurman Symposium. Winterthur, Alemanha: Zürcher Hochschule für Angewandte Wissenschaften, 2010. p. 215-218.
Keywords: Suco de caju
Compostos voláteis
Perfil sensorial
Type of Material: Artigo em anais e proceedings
Access: openAccess
Appears in Collections:Artigo em anais de congresso (CNPAT)

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