Banana liqueur: Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds-Reference-Cited by-同舟云学术

Banana liqueur: Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds

Published:2018-11 Issue: Volume:97 Page:31-38
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Jesus Filho Milton^ORCID,do Carmo Laísa Bernabé,Della Lucia Suzana Maria,Saraiva Sérgio Henriques,Costa Adilson Vidal,Osório Vanessa Moreira,Teixeira Luciano José Quintão

Funder

FundaÃ§Ã£o Estadual de Amparo Ã Pesquisa do Estado do EspÃrito Santo

Instituto Federal de EducaÃ§Ã£o, CiÃªncia e Tecnologia do EspÃrito Santo

Publisher

Elsevier BV

Subject

Food Science

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4. Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain;Aurore;Food Chemistry,2011

5. Response surface methodology (RSM) as a tool for optimization in analytical chemistry;Bezerra;Talanta,2008

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