Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1125237
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dc.contributor.authorBUTTERFIELD, T.
dc.contributor.authorGODOY, R. C. B. de
dc.contributor.authorKOPPEL, K.
dc.date.accessioned2020-10-03T09:15:24Z-
dc.date.available2020-10-03T09:15:24Z-
dc.date.created2020-10-02
dc.date.issued2020
dc.identifier.citationIn: SSP VIRTUAL CONFERENCE, 2020. Abstracts. [S.l.]: The Society of Sensory Professionals, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1125237-
dc.language.isoeng
dc.rightsopenAccesseng
dc.titleComparison of mate tea aromatic profiles by means of a descriptive panel and gas chromatography.
dc.typeResumo em anais e proceedings
dc.subject.thesagroMate
dc.subject.thesagroChá
dc.subject.thesagroCromatografia Gasosa
dc.subject.nalthesaurusYerba mate
dc.subject.nalthesaurusTea (beverage)
dc.subject.nalthesaurusGas chromatography
riaa.ainfo.id1125237
riaa.ainfo.lastupdate2020-10-02
dc.contributor.institutionTyler Butterfield, Center for Sensory Analysis and Consumer Behavior, Kansas State University; ROSSANA CATIE BUENO DE GODOY, CNPF; Kadri Koppel, Center for Sensory Analysis and Consumer Behavior, Kansas State University.
Aparece nas coleções:Resumo em anais de congresso (CNPF)

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