Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods-Reference-Cited by-同舟云学术

Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

Published:2020-12 Issue:suppl 2 Volume:40 Page:496-502
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

COSTA Juliana Nascimento da¹,BRITO Samuel Almeida¹,LEAL Amanda Rodrigues¹,RODRIGUES Delane da Costa¹,NASCIMENTO Luís Gustavo Lima¹,FIGUEIREDO Raimundo Wilane¹,MATA Paulina²,SOUSA Paulo Henrique Machado de³^ORCID

Affiliation:

1. Universidade Federal do Ceará, Brasil

2. Universidade Nova de Lisboa, Portugal

3. Universidade Federal do Ceará, Brasil; Universidade Federal do Ceará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst25819.pdf

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