Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model.

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dc.contributorLeila Queiroz Zepka, UNICAMP; Maria Aparecida Azevedo Pereira da Silva, UNICAMP; DEBORAH DOS SANTOS GARRUTI, CNPAT; Adriana Zerlolti Mercadante, UNICAMP.
dc.creatorZEPKA, L. Q.
dc.creatorSILVA, M. A. A. P. da
dc.creatorGARRUTI, D. dos S.
dc.creatorMERCADANTE, A. Z.
dc.date2011-04-10T11:11:11Z
dc.date2011-04-10T11:11:11Z
dc.date2010-02-12
dc.date2009
dc.date2017-06-06T11:11:11Z
dc.date.accessioned2026-06-30T23:02:39Z
dc.format1 CD-ROM.
dc.identifierIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 8., 2009, Campinas. Resumos... Campinas: Universidade Estadual de Campinas, 2009.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/657844
dc.identifier.urihttp://hdl.handle.net/123456789/372731
dc.languageeng
dc.rightsopenAccess
dc.subjectCashew apple juice model
dc.subjectSPME-GC-MS
dc.subjectvolatile compounds
dc.titleAroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model.
dc.typeResumo em anais e proceedings

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