An integrated analytical approach based on NMR, LC–MS and GC–MS to evaluate thermal and non-thermal processing of cashew apple juice-Reference-Cited by-同舟云学术

An integrated analytical approach based on NMR, LC–MS and GC–MS to evaluate thermal and non-thermal processing of cashew apple juice

Published:2020-03 Issue: Volume:309 Page:125761
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alves Filho Elenilson G.,Silva Lorena Mara A.,Wurlitzer Nedio Jair,Fernandes Fabiano André N.,Fonteles Thatyane Vidal,Rodrigues Sueli^ORCID,de Brito Edy S.

Funder

CNPq

FUNCAP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice;Alves Filho;Food Research International,2017

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