Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/883201
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dc.contributor.authorGARRUTI, D. dos S.pt_BR
dc.contributor.authorFACUNDO, H. V. de V.pt_BR
dc.contributor.authorSOUZA NETO, M. A. dept_BR
dc.contributor.authorWAGNER, R.pt_BR
dc.contributor.otherDEBORAH DOS SANTOS GARRUTI, CNPAT; Heliofábia Virginia V. Facundo, UFC; MANOEL ALVES DE SOUZA NETO, CNPAT; Roger Wagner, UNICAMP.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2011-03-28pt_BR
dc.date.issued2010pt_BR
dc.identifier.other12792pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/883201pt_BR
dc.description.uribitstream/item/34095/1/AT10030.pdfpt_BR
dc.languagept_BRpt_BR
dc.language.isoporpt_BR
dc.publisherIn: 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.pt_BR
dc.relation.ispartofEmbrapa Agroindústria Tropical - Artigo em anais de congresso (ALICE)pt_BR
dc.subjectSuco de cajupt_BR
dc.subjectCompostos voláteispt_BR
dc.subjectPerfil sensorialpt_BR
dc.titleChanges in the key odour-active compounds and sensory profile of cashew apple juice during processing.pt_BR
dc.typeArtigo em anais de congresso (ALICE)pt_BR
dc.date.updated2017-05-29T11:11:11Zpt_BR
dc.ainfo.id883201pt_BR
dc.ainfo.lastupdate2017-05-29pt_BR
Appears in Collections:Artigo em anais de congresso (CNPAT)

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