Changes in cashew apple juice flavor after tangential microfiltration process.

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dc.contributorMaria Iranilde Rocha de Andrade; ARTHUR CLAUDIO RODRIGUES DE SOUZA, CNPAT; FERNANDO ANTONIO PINTO DE ABREU, CNPAT; SÍLVIO FURTADO XIMENES; DEBORAH DOS SANTOS GARRUTI, CNPAT.
dc.creatorANDRADE, M. I. R. de
dc.creatorSOUZA, A. C. R. de
dc.creatorABREU, F. A. P. de
dc.creatorXIMENES, S. F.
dc.creatorGARRUTI, D. dos S.
dc.date2019-11-29T18:12:00Z
dc.date2019-11-29T18:12:00Z
dc.date2019-11-29
dc.date2018
dc.date2019-11-29T18:12:00Z
dc.date.accessioned2026-06-30T23:04:52Z
dc.identifierAnnals of Nutrition and Food Science, Belmont, v. 2, n. 4, article 1029, July 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1115553
dc.identifier.urihttp://hdl.handle.net/123456789/373669
dc.languagepor
dc.rightsopenAccess
dc.subjectPseudofruto
dc.subjectComposto volátil
dc.subjectAnálise sensorial
dc.subjectAnacardium Occidentale
dc.subjectPeduncle
dc.titleChanges in cashew apple juice flavor after tangential microfiltration process.
dc.typeArtigo de periódico

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