Author:
Araújo Suzane Macêdo,Silva Cristina Ferraz,Moreira Jane Jesus Silveira,Narain Narendra,Souza Roberto Rodrigues
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,Biotechnology,Bioengineering
Reference36 articles.
1. Adams RP (1995) Identification of essential oils by ion trap mass spectroscopy. Academic Press, San Diego, USA
2. Assis A van R, Bizzo HR, Matta VM, Cabral LMC (2007) Recovery of aroma compounds of cashew apple fruit (Anacardium occidentale L) by pervaporation. Ciência e Tecnologia de Alimentos Campinas 27(2):349–354. doi: 10.1590/S0101-20612007000200024
3. Amerine MA, Roessler EB (1983) Wines—their sensory evaluation. W.H. Freeman, New York
4. Berger RG (1995) Aroma biotechnology. Springer, Berlin Heidelberg, New York
5. Bogusz Junior S, Ketzer DCM, Gubert R, Andrades L, Gobo AB (2006) Composição química da cachaça produzida na região noroeste do Rio Grande do Sul, Brasil. Ciência e Tecnologia de Alimentos 26(4):793–798. doi: 10.1590/S0101-20612006000400013
Cited by
19 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献