Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/657844
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dc.contributor.authorZEPKA, L. Q.pt_BR
dc.contributor.authorSILVA, M. A. A. P. dapt_BR
dc.contributor.authorGARRUTI, D. dos S.pt_BR
dc.contributor.authorMERCADANTE, A. Z.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2010-02-12pt_BR
dc.date.issued2009pt_BR
dc.identifier.citationIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 8., 2009, Campinas. Resumos... Campinas: Universidade Estadual de Campinas, 2009.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/657844pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCashew apple juice modelpt_BR
dc.subjectSPME-GC-MSpt_BR
dc.titleAroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-06-06T11:11:11Zpt_BR
dc.subject.nalthesaurusvolatile compoundspt_BR
dc.format.extent21 CD-ROM.pt_BR
riaa.ainfo.id657844pt_BR
riaa.ainfo.lastupdate2017-06-06pt_BR
dc.contributor.institutionLeila Queiroz Zepka, UNICAMP; Maria Aparecida Azevedo Pereira da Silva, UNICAMP; DEBORAH DOS SANTOS GARRUTI, CNPAT; Adriana Zerlolti Mercadante, UNICAMP.pt_BR
Appears in Collections:Resumo em anais de congresso (CNPAT)

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