GC-olfactometric characterization of aroma compounds in two types of cashew apple juice.

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dc.contributor.authorValim, M. F.
dc.contributor.authorRouseff, R. L.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Florida
dc.date.accessioned2014-05-20T15:22:15Z
dc.date.available2014-05-20T15:22:15Z
dc.date.issued2001-08-01
dc.description.affiliationSão Paulo State Univ, Fac Pharmaceut Sci, Dept Food & Nutr, Araraquara, SP, Brazil
dc.description.affiliationUniv Florida, IFAS, Ctr Citrus Res & Educ, Gainesville, FL 32611 USA
dc.description.affiliationUnespSão Paulo State Univ, Fac Pharmaceut Sci, Dept Food & Nutr, Araraquara, SP, Brazil
dc.format.extentU41-U41
dc.identifier.citationAbstracts of Papers of the American Chemical Society. Washington: Amer Chemical Soc, v. 222, p. U41-U41, 2001.
dc.identifier.issn0065-7727
dc.identifier.urihttp://hdl.handle.net/11449/33268
dc.identifier.wosWOS:000170690000104
dc.language.isoeng
dc.publisherAmer Chemical Soc
dc.relation.ispartofAbstracts of Papers of the American Chemical Society
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleGC-olfactometric characterization of aroma compounds in two types of cashew apple juice.en
dc.typeResumo
dcterms.licensehttp://pubs.acs.org/paragonplus/copyright/jpa_form_a.pdf
dcterms.rightsHolderAmer Chemical Soc
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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Artigos - Alimentos e Nutrição - FCFAR