Analysis of volatile compounds in some typical Brazilian fruits and juices by SPME-GC method.
about
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).Comparison of techniques for the isolation of volatiles from cashew apple juice.Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds.Development of a Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) Method for the Determination of Benzene in Soft Drinks
P2860
Analysis of volatile compounds in some typical Brazilian fruits and juices by SPME-GC method.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Analysis of volatile compounds ...... and juices by SPME-GC method.
@en
Analysis of volatile compounds ...... and juices by SPME-GC method.
@nl
type
label
Analysis of volatile compounds ...... and juices by SPME-GC method.
@en
Analysis of volatile compounds ...... and juices by SPME-GC method.
@nl
prefLabel
Analysis of volatile compounds ...... and juices by SPME-GC method.
@en
Analysis of volatile compounds ...... and juices by SPME-GC method.
@nl
P2093
P1476
Analysis of volatile compounds ...... and juices by SPME-GC method.
@en
P2093
Eliana Moreira Guimarães
Fabrício Vilela Parreira
Zenilda de Lourdes Cardeal
P304
P356
10.1080/02652030500132893
P577
2005-06-01T00:00:00Z