Changes in the key odour-active compounds and sensory profile of cashew apple juice during processing.
Saved in:
| Main Authors: | , , , |
|---|---|
| Other Authors: | |
| Format: | Separatas biblioteca |
| Language: | pt_BR por |
| Published: |
2011-03-28
|
| Subjects: | Suco de caju, Compostos voláteis, Perfil sensorial, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/883201 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|