Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality.

dc.contributorALINE TELLES BIASOTO MARQUES, CPATSA; KARINA DE LEMOS SAMPAIO, UNICAMP; EMANUEL JOSÉ NASCIMENTO MARQUES, UNICAMP; MARIA APARECIDA AZEVEDO PEREIRA DA SILVA, UNICAMP.
dc.creatorBIASOTO, A. C. T.
dc.creatorSAMPAIO, K. de L.
dc.creatorMARQUES, E. J. N.
dc.creatorSILVA, M. A. A. P. da
dc.date.accessioned2018-05-29T00:43:56Z
dc.date.accessioned2022-10-12T00:29:03Z
dc.date.available2018-05-29T00:43:56Z
dc.date.available2022-10-12T00:29:03Z
dc.date.created2018-05-29T00:43:56Z
dc.date.issued2015
dc.identifierFood Research International, v. 69, p. 224-234, mar. 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1006464
dc.identifier10.1016/j.foodres.2014.12.038
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4064524
dc.languageeng
dc.rightsopenAccess
dc.subjectQualidade sensorial de suco
dc.subjectCompostos voláteis
dc.subjectSuco de caju
dc.subjectCashew apple
dc.titleDynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality.
dc.typeArtículos de revistas


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