Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

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dc.contributorKarina L. Sampaio, UNICAMP; DEBORAH DOS SANTOS GARRUTI, CNPAT; Maria Regina B. Franco, UNICAMP; Natália S. Janzantti, UNESP; Maria Aparecida A. P. da, UNICAMP.
dc.creatorSAMPAIO, K. L.
dc.creatorGARRUTI, D. dos S.
dc.creatorFRANCO, M. R. B.
dc.creatorJANZANTTI, N. S.
dc.creatorSILVA, M. A. A. P. da
dc.date2011-09-19T11:11:11Z
dc.date2011-09-19T11:11:11Z
dc.date2011-09-19T11:11:11Z
dc.date2011-09-19T11:11:11Z
dc.date2011-09-19
dc.date2011
dc.date2017-05-02T11:11:11Z
dc.date.accessioned2026-06-30T23:03:38Z
dc.identifierJournal of the Science of Food and Agriculture, v. 91, n. 10, p. 1801-1809, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/900931
dc.identifier.urihttp://hdl.handle.net/123456789/373153
dc.languageeng
dc.rightsopenAccess
dc.subjectVolatile compound
dc.subjectCashew apple
dc.subjectWater phase
dc.subjectAnacardium Occidentale
dc.subjectAroma
dc.subjectgas chromatography-mass spectrometry
dc.titleAroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.
dc.typeArtigo de periódico

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