Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model.
AUTOR(ES)
ZEPKA, L. Q.
FONTE
SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS
DATA DE PUBLICAÇÃO
2011
RESUMO
2009
ASSUNTO(S)
volatile compounds cashew apple juice model spme-gc-ms
ACESSO AO ARTIGO
http://www.alice.cnptia.embrapa.br/handle/doc/657844Documentos Relacionados
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