Coffee beverages and their aroma compounds

Página do item simplificado
dc.contributor.authorToci, Aline T.
dc.contributor.authorBoldrin, Maria V.Z. [UNESP]
dc.contributor.institutionFederal University of Latin American Integration (UNILA)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2019-10-06T15:34:59Z
dc.date.available2019-10-06T15:34:59Z
dc.date.issued2018-01-01
dc.description.affiliationLatin American Institute of Science of Life and Nature Federal University of Latin American Integration (UNILA)
dc.description.affiliationInstitute of Chemistry State University of São Paulo (UNESP)
dc.description.affiliationUnespInstitute of Chemistry State University of São Paulo (UNESP)
dc.format.extent397-425
dc.identifierhttp://dx.doi.org/10.1016/C2016-0-00380-7
dc.identifier.citationNatural and Artifiial Flavoring Agents and Food Dyes: Handbook of Food Bioengineering, v. 7, p. 397-425.
dc.identifier.doi10.1016/C2016-0-00380-7
dc.identifier.scopus2-s2.0-85062167098
dc.identifier.urihttp://hdl.handle.net/11449/187399
dc.language.isoeng
dc.relation.ispartofNatural and Artifiial Flavoring Agents and Food Dyes: Handbook of Food Bioengineering
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.titleCoffee beverages and their aroma compoundsen
dc.typeCapítulo de livro

Arquivos

Coleções

Artigos