Comparison of different extraction methods to isolate aroma volatiles from cashew apple juice.

Vista sencilla de ítem
dc.contributorALINE CAMARAO TELLES BIASOTO, CPATSA; K. L. SAMPAIO; M. A. A. P. DA SILVA.
dc.creatorBIASOTO, A. C. T.
dc.creatorSAMPAIO, K. L.
dc.creatorSILVA, M. A. A. P. da
dc.date2015-10-20T02:49:28Z
dc.date2015-10-20T02:49:28Z
dc.date2011-12-01
dc.date2011
dc.date2015-10-20T02:49:28Z
dc.date.accessioned2026-07-07T05:44:24Z
dc.descriptionThus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice.
dc.formatp. 254-255.
dc.identifierIn: WEURMAN FLAVOUR RESEARCH SYMPOSIUM, 13., 2011, Zaragoza. Book of abstracts... Zaragora: University of Zaragoza, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/908183
dc.identifier.urihttp://hdl.handle.net/123456789/498949
dc.languageeng
dc.rightsopenAccess
dc.subjectComposto volátil
dc.subjectCaju
dc.subjectAroma
dc.subjectSuco
dc.subjectCashew fruit
dc.subjectJuices
dc.titleComparison of different extraction methods to isolate aroma volatiles from cashew apple juice.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Semi-Árido (CPATSA)