Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes
Author:
Affiliation:
1. Post Graduate Program in Nature Sciences State University of Ceará Fortaleza Ceará Brazil
2. Embrapa Tropical Agroindustry Fortaleza Ceará Brazil
3. Department of Food Engineering Federal University of Ceará Fortaleza Ceará Brazil
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15957
Reference41 articles.
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3. Changes in cashew apple juice flavor after tangential microfiltration process;Andrade M. I.;Annals of Nutrition & Food Science,2018
4. Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality
5. Volatile compounds of cashew apple (Anarcadium occidentale L.). Zeitschrift fur Naturforschung. C;Bicalho B.;Journal of biosciences,2001
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