Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.

dc.contributorJOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL.
dc.creatorSILVA, J. B. da
dc.creatorFELBERG, I.
dc.creatorPANIZZI, M. C. C.
dc.creatorSOO, Y. L
dc.creatorPRUDENCIO, S. H.
dc.date.accessioned2011-04-10T11:11:11Z
dc.date.available2011-04-10T11:11:11Z
dc.date.created2011-04-10T11:11:11Z
dc.date.issued2010
dc.identifierBrazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/875447
dc.languageeng
dc.rightsopenAccess
dc.subjectIsoflavona
dc.subjectQuantitative descriptive analysis
dc.titleRelationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.
dc.typeArtículos de revistas


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