Comparison of techniques for the isolation of volatiles from cashew apple juice-Reference-Cited by-同舟云学术

Comparison of techniques for the isolation of volatiles from cashew apple juice

Published:2014-05-30 Issue:2 Volume:95 Page:299-312
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sampaio Karina L¹,Biasoto Aline C T¹²,Da Silva Maria Aparecida A P¹

Affiliation:

1. Department of Food and Nutrition; University of Campinas (UNICAMP); Rua Monteiro Lobato, 80 CEP 13083-862 Campinas SP Brazil

2. Brazilian Agricultural Research Corporation - EMBRAPA Tropical Semi-Arid; Rodovia BR-428, Km 152 CEP 56302-970 Petrolina PE Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6718/fullpdf

Reference41 articles.

1. InstitutoBrasileiro de Geografia e Estatística (IBGE) Banco de Dados Agregados.Pesquisa Industrial AnualProduto http://www.sidra.ibge.gov.br/bda/tabela/protabl.asp?c=3464&z=t&o=22&I=P

2. Volatile flavour components of cashew apple (Anacardiumoccidentale);Macleod;Phytochemistry,1982

3. Flavor chemistry of cashew apple juice;Maciel;J Agric Food Chem,1986

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